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I cooked Red Beans and Rice early one afternoon, and with a houseful of kids plus a hamper full of laundry, I wanted something on the table that was quick and easy.
All of the kids commented on how good it smelled while it was simmering on the stove – I left if for much longer than the 10 minutes specified in the recipe as I was busy doing laundry, vacuuming and cleaning the sink, as well as answering the door and gathering up the kids that were on their way home.
My husband and I were attending a fundraiser that evening, and our sitter was coming straight from her full time job, so I didn’t want her to have to do more than was necessary. Once the house had cleared out, I had a quick shower and cooked the rice, therefore dinner was ready to go when we were ready to go out the door.
RED BEANS AND RICE
1 tablespoon olive oil
1/2 to 1 pound of smoked sausage, coarsely chopped
1 onion, finely chopped
1 green bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
3 cloves garlic, minced
2 (15-ounce) cans red kidney beans, drained and rinsed
1/2 cup beef broth
1 teaspoon ground cumin
1 teaspoon dried thyme
1 bay leaf
freshly ground black pepper, to taste
cooked rice for serving
In a medium pot, heat the oil over medium-high heat. Add the sausage, onion and bell peppers and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the beans, beef broth, cumin, thyme, bay leaf and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 (or more) minutes.
Serve the beans over the rice.
Enjoy!
Recipe adapted from The Food Network Magazine, January/February 2013
