Sunday, January 7, 2007

Red Beans and Rice ( Shane’s 40 min variety )

  • 2 cans Red Beans ( black-eyed peas also work )
  • 1/2 pound smoked sausage ( the smokier the better )
  • 1 medium to large onion, chopped
  • 1/2 bell pepper, chopped ( too much will make it bitter )
  • 2 green onions ( if you have them )
  • 1 rib of celery, chopped ( if you have it )
  • 1 tsp minced garlic ( I usually get it in the little jar )
  • salt, pepper, red pepper, tabasco (or just Tony's if you have it)
  • thyme and parsley ( if you have them )
  • a little beer ( if you're drinking one or have one handy )
  • a little vegetable oil
  • uncooked rice

Rinse out the Red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up ( including sausage ) and get out your trusty deep black iron skillet or pot. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a 1 min or so, season the sausage really well with the salt and pepper ( esp pepper ). When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage is done and the vegetables are limp. ( push the sausage to the side of the skillet if it cooks too fast and focus on the vegetables ). Pour in the beans and water, and add about another can of water ( cover all the contents and leave burner at frying setting ). Add the garlic, a few shakes of tabasco, a little ( about 2 tablespoons ) beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner.

Keep the Red beans at a raging simmer, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistancy, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top.

Serves 3.

Thanks to

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