Wednesday, March 6, 2013

Red Beans and Smoked Sausage

Red beans with smoked sausage served over rice …. Yum!  It has been many years since I was married to a Puerto Rican, but I still love rice and beans and it is healthy for you.

1 pound bag dried small red beans (you can substitue pinto beans if you like)
6 cups water
2  cups chicken broth
1 ham hock or small ham bone
1 teaspoon minced garlic
1 small onion, chopped
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon ground sage
1 ring of your favorite smoked sausage, cut into slices or pieces
1 bay leaf
1 teaspoon salt
Long grain rice (I love basmati rice)

Rinse the beans soak over night.  Rinse again after soaking and put in a large stock pot.  You don’t need to soak the beans, but they cook faster. Add water and remaining ingredients except for salt. Bring to a boil.  Reduce heat, cover and simmer on low for about 1 hour or until beans are tender. Taste and add salt before serving.  You may think that adding the bone is not necessary, but it adds a great deal of flavor to your beans, just like navy bean soup.  I recommend that you do not leave out.

Pull out the bone and bay leaf.

Serve cooked over rice. Use the sauce like gravy and pour heavily over the rice and beans.  If the sauce has become too thick add more waters or broth.


2 cups of basmati rice
2 tablespoons olive oil
1 tsp. salt
½ pepper
1 tsp. garlic powder
3 cups of water (for more flavor you can add chicken stock)

Heat pan with oil and add your rice.  Stir rice in oil until it is beginning to turn whiter.  Do not walk away and keep stirring.  Add your salt, pepper and garlic.  When much of the rice has begun to change color (do not let it turn brown), pour in your liquid.  Let rice come to a boil and turn down to low and put on your lid.  Let it steam for 30 minutes.  Do not lift your lid. 

Fluff your rice with a fork and test to make sure done and for seasoning.  You can put lid back on to continue steaming if still not done.

I'm going to brave it today and go out in the snow.  Beans and rice sound awful good to come home to.

Starting tomorrow, I'm going to start sharing Irish recipes with you in celebration of St. Patrick's Day coming up March 17.

Be happy and may God bless you and yours.  

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