Thursday, September 26, 2013

Sausage, Red Beans and Rice

Red beans with slices of smoked sausage served over Puerto Rican white rice will make my kitchen seem like it used to be when I served rice and beans every day.  I saw a recipe on FB that looked good, but I had to make changes to turn it into more like Puerto Rican beans and rice. The recipe called for sage and other spices taking it in another directions.   

1 (1 pound) bag dried small red beans (you could replace with pinto if you like)
8 cups water
4 chicken bouillon cubes (can use 2 less cups of water and add one can of chicken broth)
1 teaspoon bacon grease (optional)
1 ham hock
1 teaspoon minced garlic
1 small onion, chopped
1 teaspoon oregano
1 teaspoon black pepper
1 pound smoked sausage, cut into slices
2 tbs. tomato paste
1 teaspoon salt
Basmati Rice or a long grain rice 

Rinse the beans and put in a large pot. I soak the beans over night to shorten the cooking time, but you do not need to.  It is up to you.  Do rinse them after you have soaked them though.  Add water and remaining ingredients. Bring to a boil.  Reduce heat, cover and simmer on low for about 2 hours (or less is soaked). 
Taste and add additional seasoning if you think you need it.

Serve over rice of your choice.  I like to use Basmati rice because of the wonderful smell it produces and it is long grained.  Brown rice would be great also.

Variation - This could also be made in the crock pot.  Just cook on low for about 7 or 8 hours until beans are done.  Make your rice separate.

To speed up the cooking time you can always buy canned beans.  You may also use Pinto beans in place of the red beans.  You would need at least 2 cans. Leave out the ham hock if you are shortening the cooking time and maybe just add a couple slices of shredded left over ham to give the pork flavor.  Since you are not cooking the beans you will not need that much water.  Just add enough to cover the beans and meat to make the gravy.


2 cups rice
3 cups water
1 tsp. garlic powder
Olive oil
Salt and pepper to taste

Cover the bottom of a good rice pan with a tight lid with olive oil.  I have my favorite rice pan I always use.   Heat oil on high until hot and add rice.  Stir until the rice begins to turn whiter.  Do not let it brown.

 Add your garlic powder and a pinch of salt and pepper while stirring.  This makes a lot of rice.  You can cut it down or use it in another recipe (I think I'll make porcupine meatballs this week with it).

Going to be another beautiful fall day.  Hope you have a great day, be happy and may God bless you and yours.  

No comments:

Post a Comment