Thursday, February 24, 2011

Red Beans and Rice with Sausage

We love all things spicy at our house. My 4 year old son actually requested spicy sausage for dinner. To fufill his request, I tried out a new red beans and rice recipe. It is good, but not exactly what I was looking for. My husband and kiddos did gobble it up though. I like my red beans and rice with less tomato sauce. I'm still on the lookout for a recipe that is not tomato based, so if you have one send it my way. Don't get me wrong, this one is good, and my hubby hopes I make it again! So give it a try!

Red Beans and Rice with Sausage
adapted from Mommy's Kitchen

1 (16 ounce) package smoked sausage, cut diagonally into 1/4 inch slices
1 small onion, chopped
1/2  green bell pepper, chopped
2-3 stalks of celery, chopped
1 clove garlic, chopped
2 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (16 ounce) can whole peeled tomatoes, chopped or pureed (I used pureed.)
1 (8oz) can tomato sauce
1/2 - teaspoon dried oregano
Dash hot sauce
salt and pepper to taste
2 cups cooked white rice

In a large skillet over low heat, cook sausage for 5 minutes. Chop up the onion, celery, and green bell pepper. Add the chopped vegetables and garlic to the skillet with sausage; saute until tender. Add the beans, tomatoes with juice and tomato sauce to skillet. Season with oregano, salt and pepper. Add in hot sauce, to your taste.  Lastly, add in cooked rice. If you prefer to serve this over rice instead of having the rice as a part of the dish, save cooked rice for when ready to serve. Cover and simmer for about 45 minutes. I served this with corn bread.

This recipe is linked to It's a Keeper Thursday, Prairie Story, and Mangos and Chutney.

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