Red Beans and Rice
- Ready In:
- 28mins
- Ingredients:
- 11
- Yields:
-
10 cups
- Serves:
- 5
ingredients
- 1 (1 lb) package smoked sausage (Hillshire Farm Hot Chipotle)
- 3 medium summer squash, quartered and chopped in 1/2 ' cubes
- 1 medium red onion, chopped into 1/2-inch cubes
- 1 large bell pepper, chopped into 1/2 ' chunks
- 10 ounces red beans, rinsed (Habichuelas Colorados Pequenas)
- 13 ounces chopped tomatoes, plain without seasoning, not drained
- 13 ounces chopped tomatoes, with jalapenos, not drained
- 4 -5 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon cayenne pepper (red pepper)
- 1 teaspoon table salt
directions
- Slice sausage into 1/4" thick slices and put to the side.
- Heat large (14") deep sided skillet or 3-4 quart chef's pan over medium heat you will need one with a lid for later, keep it ready!
- When warm add oil and warm to just before smoking point.
- Add onions and sautee for 2-3 minutes until carmelized on most edges.
- Add bell pepper and sautee with onions for another 2-3 minutes.
- Add summer squash and garlic and do the same :).
- Add rinsed beans and both cans of tomatoes then stir.
- Let come to simmer then stir.
- Add sausage and stir into the bubbling mixture then clamp a lid on it!
- Lower heat to med-high and simmer for 5-7 minutes.
- Serve over 1 cup of rice.
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RECIPE SUBMITTED BY
MythThyng
Manch-Vegas, NH
I live in beautiful New Hampshire where we get to enjoy all four seasons. I don't have any children yet, but I have 2 kitties; Otto, and Lazareth. I recently got married to my DH Gerald (November '09). I like to create jewelry and am now partnering with my MIL on a side business doing so (Art Marketing). I am also working on writing a book in my spare (ha!) time. I would like to be able to visit Hawaii, Ireland, Scotland, Germany, and New Zealand some day. Cooking is one of my biggest passions. I would say I started cooking at about 7 years old in self-defense. My mom couldn't boil water without an instruction manual. (The poor woman could burn cold cereal!) Up until 2002'ish I had been mostly an improvisational cook. In the last few years I started thinking of actually using "real recipes" (for things other than baking) to learn more about ethnic cuisines and get familiar with their common ingredients and techniques. At the moment, I am into Asian foods like Thai, Indian, Chinese, and Japanese. So, here you find me!