red beans and rice

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On the way back home we sang a song

But our throats were getting dry

Then we saw the man from across the road

With the sunshine in his eyes

Well he lived all alone in his own little home

With a great big gallon jar

There were bottles too, one for me and you

And he said hey there you are

“And It Stoned Me” by Van Morrison

Growing up, the cold weather favorite for my family was always chili.  The weather would start to really cool down in Wisconsin in late October/early November and my mom would whip up a huge pot of ground beef chili with loads of beans.  While chili still holds a large spot in my heart, red beans and rice now replaces all of my cold weather, belly-warming needs.  Don’t go nuts with the salt and hot sauce until the end, the simmering will concentrate the flavors and give you a stupid hot and salty steaming bowl of crap…nobody wants a steaming bowl of crap.

Ingredients:

Green bell pepper, chopped
3 cloves of garlic, minced
2 ribs of celery, chopped
1 large red onion, chopped
2 cans red kidney beans
2 ½ cups chicken stock
1 cup long grain white rice
½ pound precooked andouille sausage cut into ¼-1/2” pieces
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon Franks Red Hot Sauce

Directions:

1.    Heat olive oil over medium high heat, sauté sausage until dark brown
2.    Add vegetables, sauté until tender
3.    Add kidney beans, salt, pepper, onion powder, hot sauce, simmer over low heat
4.    Meanwhile, start rice, bring stock to a boil in a separate small pot, add rice and butter, cover and cook for 20 minutes
5.    Add cooked rice to vegetable bean mixture
6.    Adjust seasonings if necessary

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Filed under American, Meat, Southern, Starch

Tags: red beans and rice