Monday, January 16, 2012

Sausage, Beans and Rice

I thought I'd share an easy one-pot recipe that I got from my mom years ago.  This is one of those meals where very little prep is required, and you just wait for everything to heat through.  It's also pretty inexpensive.

Sausage, Beans, and Rice

1 lb smoked sausage, sliced in 1/2 inch rounds
2 27-oz cans Pinto Beans (NOT pork-n-beans)
1 15-oz can diced tomatoes
1 15-oz can tomato sauce
1 bell pepper chopped
1/2 large onion chopped or 1 whole medium onion
2 cups rice (I use Minute Rice) cooked
worcestershire sauce
liquid smoke
salt and pepper

Throw everything except the rice in a large pot to heat for 20-30 minutes or until the veggies have softened some, and serve over a bowl of rice. (If I'm especially lazy, I'll skip the rice.)  Although it can be ready quickly, I like to cook it for a while to make sure the flavors have time to meld together.  For the worcestershire sauce and liquid smoke, just toss in several shakes each.  I'm convinced liquid smoke is an underused flavoring in the kitchen.  Speaking of flavor, you could also add Tobasco or Louisiana hot sauce, cilantro, jalapenos, etc.

You don't have to use two big cans of beans like I do, but at least use 2 15-oz cans.  I used to make this by first spending several hours cooking a pot of red beans from scratch, until DeeBee convinced me that canned beans worked just as well.  She was right, and I can now throw this together much faster. 

Still, every Southern girl should learn how to cook red beans from scratch.  I've said that before, but it stands repeating.


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