Sunday, March 8, 2009

Easy Red Beans and Rice

We love this meal. We have it a couple of times a month. It is cheap, easy, healthy and delicious! It isn't spicy, so add your own hot sauce! I'm sure this isn't 'real' southern Red Beans and Rice, but everyone we have served it to has loved it. I usually use light kidney beans or red beans. They taste the best. The picture is when I made it with dark kidney beans - those weren't as good. I have used all kinds of different sausage. The recipe originally called for turkey sausage, but our favorite has been beef bratwurst. We've made it using crumbled sausage (ground up) and that was good too. We puree the tomatoes because Ian doesn't like the chunks. The recipe originally came from Allrecipes. Hope you like it as much as we do! We generally have it with Grandmother's Buttermilk Cornbread (also from Allrecipes.) Can't get any better comfort food than that!

Easy Red Beans and Rice

1 pound sausage (if using links, cut into 1/4 inch slices)
1 onion, chopped
1 clove garlic, chopped
3 15oz. cans kidney or red beans, drained
1 28oz. can whole, peeled tomatoes, or diced tomatoes pureed in blender with 1/4 cup water
1/2 tsp. dried oregano
3/4 tsp. salt
2 shakes pepper

In a large skillet over low heat, cook sausage for 5 minutes. Add onion and garlic. Saute until tender.
Pour in beans and pureed tomatoes. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

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