Red Beans and Brown Rice

Red Beans and Brown Rice

(6 servings)

Ingredients:

1 tbsp. Olive Oil

8 oz. Andouille Sausage Links (see note)

2 cups Yellow Onion, chopped

1½ cups Celery, chopped

1½ cups Green Bell Pepper, chopped

1 cup Carrot, chopped

10 cloves Fresh Garlic, chopped

3 cups Cooked Red Kidney Beans, rinsed, drained and divided

¾ cup Chicken Stock

3/8 tsp. Cayenne Pepper

½ cup Fresh Flat-Leaf Parsley, chopped and divided

2 tbsp. Red Wine Vinegar

3 cups Cooked Brown Rice

Directions:

In a large nonstick skillet over medium-high heat, warm oil and add sausage.  Cook about 5 minutes or until lightly browned, stirring often.  Now add onion, celery, bell pepper, carrot and garlic.  Cook this mixture about 8 minutes, stirring occasionally.  Mash a half cup of kidney beans with a fork.  Add this and remaining kidney beans, chicken stock and cayenne pepper to mixture in the pan.  Bring to a simmer, cook 8 to 10 minutes or until vegetables are tender.  Stir in ¼ cup parsley and the vinegar mixing to combine well.  Divide rice equally into 6 bowls and top evenly with bean mixture.  Sprinkle remaining parsley over each bowl and serve.

Notes:              You want to use link andouille sausage for this recipe.  But it’s your choice as to which one you use.  Cut each link in half lengthwise first.  Then cut into slices somewhere between a 1/4 -inch and a 1/2-inch.

Ideas for Future Efforts

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