This recipe is a simplified version of the Classic Red Beans & Rice dish your used to. If you want the real deal then you have come to the wrong place. Now that I'm a mom I have come to realize that some of the dishes that I prepare for my family need to be simplified in order to get dinner on the table.
If I stick to the basics then I know my kid's will eat it. Some of the spices are just too much for them, although I can occasionally sneak them in without them noticing, but not usually. I do know one thing with beans comes rice two items that go perfectly together. They're cheap and easy to prepare. If it's easy then it's definitely for me.
Were big rice eaters, so finding meals that go along with rice are great. I came across this recipe years ago while searching for a cake recipe on allrecipes. I did tweak the recipe a bit to our liking and everyone loved it. This red beans and rice dish has become a favorite in our house.
The original recipe says to simmer the ingredients on the stove, but I find it much easier to use a crock pot. After I saute' the sausage and the vegetables I toss everything in my crock pot and cook it on low for about 2 hours.
I love my crock pot especially in the summer, so I don't have to turn on the oven. It helps to keep my kitchen a bit cooler in our Texas heat. Let's get started and I will show you how to make this simple version of red beans and rice.
Pour the beans, tomatoes with juice and tomato sauce in to your pot. (If using your crock pot add to the crock pot now) Season with oregano and pinto bean seasoning.
Serve over white rice. Season with salt and pepper to taste.
Simple Red Beans & Rice
1 (16 ounce) package smoked sausage, cut diagonally into 1/4 inch slices
1 - small onion, chopped
1/2 of a green bell pepper, chopped
2 - 3 stalks of celery, chopped
1 - clove garlic, chopped
2 - (15 ounce) cans bush's light red kidney beans, drained & rinsed
1 - (16 ounce) can whole peeled tomatoes, chopped or pureed
1 - (8 ounce) can tomato sauce
1/2 - teaspoon Fiesta pinto bean seasoning
1/2 - teaspoon dried oregano
Dash hot sauce, optional
salt & pepper to taste
cooked white or brown 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; saute until tender. Add the beans, tomatoes with juice and tomato sauce into your crock pot.
Season with oregano, pinto bean seasoning and hot sauce if using.
Add the sauteed vegetables. Cover and cook on low for about 45 minutes. If using a crock pot set on low and cook for 2-3 hours.
Cover and cook on low for about 45 minutes. If using a crock pot set on low and cook for 2-3 hours.
Serve over rice and season with salt and pepper to taste. Don't forget to bake up a skillet of cornbread.
Adapted from: allrecipes