Saturday, August 27, 2011

Red Beans and Rice

Easy ingredients I bet you have all of them all ready.

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3 tbsp. extra virgin olive oil
12 oz. sausage, I used hot Italian
1 onion chopped
4 celery stalks, you can use less but I love celery
1 bay leaf, but I used 3 small broken ones same difference
1 tsp. dried thyme
? cayenne, to your taste
salt and pepper
2 garlic cloves finely chopped
2 can kidney beans, rinsed
4 jalapenos
1 cup chicken stock
2 cups rice cooked

Cook the bacon set aside and drain. After cooled dice. Let rest.

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In a dutch oven, heat the extra virgin olive oil over medium heat. Add the sausage, onion, celery, bay leaf, thyme and cayenne; season with the salt and pepper. Add the chopped and seeded jalapenos that you are growing in your own garden.

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Cook string occasionally, until the onion is golden brown, 12 minutes.

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Stir in garlic and bacon and cook for another minute.

Drain and rinse the 2 can of kidney beans.

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Using a fork, mash a quarter of the beans.

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Add the beans and stock to the pot and bring to a boil. Reduce heat to medium low and simmer, stiring occasionally, until thickened about 20 minutes. Then dicard the bay leaf.

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While simmiring cook the rice.

Yumm once it is all done. Place the rice in a bowl and top with the red beans and sausage mix.

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Top with any topping you like I used green onions and a bit of hot sauce. Delicious.

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