Food from the Hart

Red Beans and Rice

In Recipes on March 1, 2011 at 2:03 pm

Yield: 8

Cooking Time: 30 Minutes

2 tablespoons canola oil

24 oz Andouille sausage, sliced in 1/2 inch pieces

1 yellow onion, diced

2 celery stalks, diced

1 green bell pepper, seeded, steam removed and diced

4 large garlic cloves, finely diced

2 15.5 oz cans of red kidney beans

2 teaspoons onion salt

1/2 teaspoon ground pepper

2 tablespoons Tabasco sauce

1 1/2 cups chicken stock

1 cup water

1 cup white, long grain rice

2 tablespoons butter

1 tablespoon parsley leaves

preparation

Heat 1 tablespoon of canola oil in a large sauce pan.  Add the sliced sausage and cook until the sausage is brown.  About 5 minutes. Remove the sausage with a slotted spoon and set aside.

Add another 1 tablespoon of canola oil and sauté onion, celery, and green bell pepper for 3 minutes or until they begin to soften.  Add the garlic and cook for another 5 minutes.

Stir in the cooked sausage, beans, onion salt, pepper and Tabasco and simmer while cooking the rice.

Bring the chicken stock and water to a rapid boil.  Add the rice and butter and return to a boil.  Then reduce to a simmer, cover and cook for 20-25 minutes until the rice has absorbed all the liquid.

Fold the rice and beans together.  Garnish with parsley.

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