Red Beans & Rice

This is one of the recipes in my book, Eat Cheap!.  There are a lot of variations of it out there, but this is one of my favorites. Simple and savory.  Any leftover beans can be frozen for another day.

Dave and I ate a LOT of rice and beans when we were working our way through college.  To be honest, I was sick of them by the time I graduated.  A definite perk, though, was that I graduated without any student loan debt.  Thank you, rice and beans.

 

1 lb. Kielbasa, Polish, smoked or Andouille sausage (Or go without.)

1 onion, chopped

1 green pepper, chopped

2-3 cloves garlic, minced

2 ½ c. dried kidney beans, sorted, washed and soaked overnight

1 qt. tomatoes (or 2 15-oz. cans)

1 c. water or chicken broth

1 t. dried oregano

½ t. pepper

5 c. hot, cooked rice

 

Dice sausage and cook in Dutch oven over low heat until starting to brown. 

Add onion, pepper and garlic; cook over medium-high heat until onion and peppers are tender (about 5 minutes). 

Add beans, tomatoes, water, oregano and pepper.  Reduce heat and simmer for a couple of hours, stirring occasionally. 

Taste for salt and additional pepper. 

Serve over hot rice with hot sauce, chopped jalapenos, sour cream, shredded cheese, diced tomatoes, chopped cilantro…or nothing at all.

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