Wednesday, August 5, 2009

Red Beans and Rice

This is a staple here in the south and most people have a little variation on the dish. We use a spicy sausage to give it more kick but any will do.
1 yellow onion or ½ of a large one
¼ cup of bell pepper
2 to 3 cloves garlic
1 stalk of celery
two links sausage cut into bite size pieces
4cans kidney beans not drained
rinse the cans out and pour the water in pot at least 2 to 3 cans of water.
dash of Cajun spices we use Zatarains
my wife secret ingredient juice from Greek peppers about two tablespoons.

Cook onion,bell pepper,celery till clear then add beans reserving a few to smash up and place in to thicken mixture. Add everything else and let simmer for about 2 hours uncovered. Checking to see if more water needs to be added. Taste every now and then to see if anything needs to be adjusted like more Zatarains but over rice and garnish with green onions.
Add a little potato salad and garden tomatoes


The Social Worker said...

These dishes made me hungry. They all look so beautiful. Lots of snow where you are too. I live in NY State so we get loads of snow. Your pictures of the snow are lovely.

Wills Kitchen said...

Hello Social Worker, We really are not used to this much snow its kinda freaky. We try to only put the dishes that we would make again up. There are a lot that do not make it. Thanks for visiting.