Published on February 25th, 2015 | by Kristen Swain0
Warm and Hearty Red Beans and Rice
On cold days, I think there just isn’t anything better then a pot of stew on the stove.
I make many kinds and just love them all. Today I’m sharing my recipe for Warm and Hearty Red Beans and Rice.
Slather a fresh loaf of bread warmed in the oven with some butter, and you have perfection.
Warm bellies and a content family equals happiness.
This slightly spicy recipe has delicious sausage, lots of veggie bits, and a little rice to top it off.
First, I saute onions, celery and bell peppers (I buy them in green and other colors and chop them up. Then I toss them in baggies for my freezer and take out what I need as I need it.)
For this recipe, you need:
1 medium onion – chopped
1 cup mixed bell peppers – chopped
1 /2 cup celery – chopped , about 3 medium sticks – I chop leaves as well.
In a large pot, saute onion, peppers, and celery with a couple tablespoons of olive oil.
Let them simmer until softened but with a little crisp left.
Put in two cans of red beans. 15.5 oz size drained and rinsed. I accidentally used light red and dark red, but whatever works for you.
Add a container of 8 oz. of chicken stock. Your favorite kind is fine.
After that, I added both Bayou Cajun and Tony Chachere’s seasonings.
I added about a Tablespoon of Tony’s, and two tablespoons of Bayou Cajun. I prefer the Bayou Cajun, it has a heartier flavor. Tony’s is so peppery it makes me sneeze every.time. I. use. it.
Mix that in well with the broth. Add some garlic – about 1 Tablespoon chopped.
Use a full 14 oz. Turkey Kielbasa sausage or your favorite smoked sausage. Slice into rounds, and add it to a skillet.
Brown well, then add to your big pot.
Stir well. Allow to simmer on low for an hour or more. I also kind of mash my beans a little while it’s cooking, to thicken the broth.
Serve with rice and a slice of warm bread.