Beans and Rice with Sausage
This is a recipe I got years ago when I attended a Southern Living Cooking School. I’m going to post the original recipe and also the adaptations I’ve made over the years. I like mine best. :)
Red Beans and Rice with Sausage
2 TBS butter
½ cup celery, finely chopped
¼ cup each/ onion and green pepper, finely chopped
1 16-oz can kidney beans, drained
1 lb smoked sausage, cut in 1-inch pieces
1 10 ½ oz can beef broth
¼ cup water
1 tsp garlic powder and 1 tsp dried oregano
¼ tsp each: ground white pepper, black pepper, red pepper
1 ½ cups Minute Rice
Large skillet, saute’ veggies until soft. Stir in beans, sausage, broth, water, seasonings. Bring to boil, stir in rice. Cover and remove from heat for 5 minutes. 4 servings.
Big glob of butter in a very large skillet.
About 2-3 stalks of celery, 1 whole onion, 1 whole green pepper. I chop them rather coarsely. Saute’ in butter until soft. Add 1 can (16 oz I think) Swanson Beef Broth. I add 2 cans of Bush’s Hot Chili Beans, undrained and about ¾ can of water. I use the recommended seasonings. Cover, simmer for about 30 minutes. In the meantime, I very thinly slice a pack of Eckrich Smoked Beef Sausage (Mesquite flavored when I can find it). I add that and cook for another 5-10 minutes. Add rice, cover and let sit about 10 minutes. It turns out a bit on the soupy side. However, it makes a lot and it doesn’t dry out so much for leftovers. I also add a dash of Tabasco sauce.
This is great for leftovers, freezes really well, too.
My way is probably about 6 servings or if served with hot bread, could probably be 7-8 servings.