Linda H.’s Quick-n-Easy Red Beans and Rice
2 tbs. olive oil
3/4 c. chopped green pepper (about 1 medium green pepper)
3/4 c. chopped onions (about 1 small onion)
2-3 cloves garlic, minced
1/2 lb. cooked smoked sausage (such as Hillshire Farms), cut into 1/2″ half-rounds
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) red beans, rinsed and drained
1/4 tsp. dried oregano
2 bay leaves
1/2 tsp. hot red pepper flakes (or to taste)
salt and pepper, to taste
hot cooked rice
In large saucepan heat olive oil and saute green peppers, onions and garlic till softened, 3-4 minutes. Add sausage and stir and cook another 2-3 minutes. Add tomatoes, beans and seasonings. Bring to boil, then reduce heat to low and simmer uncovered 20 minutes, stirring occasionally. Remove bay leaves and serve over rice. Makes 4-5 servings.
Chef’s Notes:
“This quick and easy weeknight supper is much more delicious than it’s humble ingredients would suggest. We enjoy it often over brown rice to increase the nutrition quotient, along with using a quart of our home-grown and home-canned tomatoes. And it would adapt easily to my emergency pantry supplies – I would simply substitute a can or two of Vienna sausages for the smoked sausage. Enjoy.”
Useful Recipe and Cooking Links:
Bean and Rice Recipes at CD Kitchen.
Currently Available as Free Kindle e-Books:
21 Tasty Slow Cooker Chicken Recipes
Gleefully Gluten-Free (Healthy Desserts & Snacks)
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