Rice and Beans

Source: Epicurious

I saw this recipe on The Way The Cookie Crumbles, my favorite blog besides Pioneer Woman. I have actually never had rice and beans before, but it looked like good eatin'.



Only as I was preparing it did my husband say, "Hey, I used to eat this all the time in the south!" No pressure! Actually, his version was straight up red beans and rice, so this was an improvement.



I like Crumbly Cookie's version. I think 3 cans of beans would have been WAY too much as in the original recipe. I was a little bummed out when I realized my can of Old Bay seasoning was expired. I used cumin, but I think the Old Bay, or creole seasoning, would have complemented the flavors better.

I personally could have done without the rice. I never mix rice in with Chinese food when we eat it because it "dilutes" the flavor to me. I know, I'm weird.

Rice and Beans

Serves 4

8 ounces cooked sausage, such as kielbasa (I used a full pound)
1 medium onion, diced small
1 stalk celery, minced
4 garlic cloves, minced
1 teaspoon Old Bay or creole seasoning
2 (15-ounce) cans red kidney beans, rinsed and drained
1 (15-ounce) can diced tomatoes
1 cup chicken broth

6 cups cooked long-grain white or brown rice (from 1 cup uncooked rice)

In a 3- or 4-quart saucepan over medium heat, cook the sausage until it begins to brown and fat begins to render. Add the onions and celery/pepper/whatever and cook, stirring occasionally, until softened and just beginning to brown. Add the garlic and spice(s) and cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, tomatoes, and broth. Bring to a simmer over medium-high heat, then cover and reduce the heat to low. Simmer, stirring occasionally, until the mixture is thick and the flavors have blended, about 45 minutes. The mixture will thicken slightly after the heat is off. Serve over rice. Enjoy!