Red Beans and Rice to Die For
I always like to share recipes with you when I find one I’ve done and it’s worth every bite. This one is worth every bite. It’s Red Beans and Rice.
My wife Kathy and I were planning dinner the other night. I thought I’d grill some of John Russo’s Wine Warehouse & Deli’s wonderful, homemade sausage and Kathy suggested Red Beans and Rice. Yum…nothing better. She had found this recipe on the Food Network from the program Diners, Drive-in’s & Dives. That by the way, is one of my favorite programs.
Guy Fieri had stopped in Fairhope, Alabama and Guy’s Gumbo Shack. They cooked a lot of stuff including the Red Beans and Rice.
I got the recipe, gathered the ingredients and started cooking. When it all came together and we served it, I couldn’t stop eating. I decided to leave the sausage out and serve it on the side so it’s own flavor wouldn’t get covered up. I loved it that way, but the next time I’ll cook the sausage with it. You can’t go wrong either way.
Here’s the Red Beans and Rice recipe. It will serve 6 to 8 people. I cut it down so it would serve two, but do what you want.
- 2 tablespoons butter
- 2 cups diced green pepper
- 2 cups chopped onion
- 1 tablespoon chopped garlic
- 1 tablespoon salt
- 2 tablespoons oregano
- 2 tablespoons black pepper
- 2 tablespoons sugar
- 2 tablespoons dried basil
- 1 tablespoon dried thyme
- 2 bay leaves
- 1/4 cup red wine vinegar
- 1 to 2 pounds smoked sausage
- 6 (14-ounce) cans dark red kidney beans
- Cooked white rice, for serving
In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice.
It takes about 45 minutes to do the whole thing, and you’re ready to chow down! ENJOY!