Thursday, August 03, 2006

Red Beans and Rice Didn't Miss Her

Red beans and rice is a classic Creole dish traditionally made on Mondays using the leftover pork bones from Sunday dinner. Although it is traditionally made with fresh beans and pork bones, one can substitute canned beans and any kind of sausage. This is a very cheap dish to make and is capable of feeding up to six people (or yourself, six times) for under $10!

Red Beans and Rice
- Cooked rice (about 3 cups)

- 1 onion, chopped
- 4 or 5 garlic cloves, minced
- 1 lb. cooked Kielbasa sausage, cut to 1/2" thick rounds (or you can use whatever kind of sausage you like)

- 3 cans of kidney beans
- 1 cup chicken broth (low sodium)
- 1 tsp Cajun or Creole seasoning

1. Heat some oil in a Dutch Oven or, if you're not filthy rich, in a large stainless steel pot over med. heat.
2. Throw in onion, garlic, and sausage. Saute until onions are brown.
3. Deglaze. Add the broth and scrape up all browned bits.
4. Add the beans (and their juice) and seasoning.
5. Bring to a boil, and then lower heat to let simmer for about 45 minutes.
6. Spoon mixture over rice.
7. Put on "Baby Got Back" and then devour!


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