Quick & Easy Red Beans & Rice

And cheap too. With the economy hitting the skids these days, you may want to consider this as a weekly staple dish. It cost next to nothing, taste great, and is a good source of nutrients (whatever those are). My wife got this recipe from a friend who “claimed” to once work at a renowned cafe in New Orleans as a Sioux Chef. Not sure if she was telling the truth but the beans and rice are excellent. I use canned beans instead for the quick and easy part. 

INGREDIENTS:

• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 2 tablespoon butter
• 2 (16-ounce) cans red kidney beans
• 2 tablespoons Cajun seasoning found here, or use your favorite
• 2 teaspoons gumbo file (Zatarain’s comes to mind)
• salt and fresh ground pepper to taste
• 1 heaping teaspoon of fresh chooped thyme leaves
• 2 bay leaves
• 1/2 pound Andouille or smoked sausage, sliced or Ham / tasso cubed

PREPARATION:

Cook onions, celery, and peppers in butter until onions are tender. Add garlic and sausage to brown. Add beans and maybe a little water. Add seasonings and simmer for 1 hour. Serve over hot rice.

Serves 4

Zing Factor = 2 (Medium)