Thank you, THANK YOU to my friends Katie and Andrew for creating this recipe and sharing it with me and the hubs. You guys are our friends, our confidants and our go-to's for testing out new foods! Katie has graciously provided me with this recipe to share with the world! This is the best thing you will likely ever eat and I'd put money on it that this will become a go-to in your household as well! And the best part you may ask - not only is it delicious but it's done in 30 min!
Saucy, savory red beans served over rice and topped with cheese.
2 cups rice (uncooked)
~1-2 Tablespoons olive oil
2 cans small red beans (or pink beans)
1 medium onion, diced (~1/2 cup)
2 cloves of garlic, minced
rosemary - 2 small sprig fresh (minced) or 1 tsp dried (crushed)
2 bay leaf
black pepper--to taste
1/2 tsp paprika (optional)
~2 tsp hot sauce (Recommended: Valentina's)
1 c shredded cheese (cheddar, or mexican blend)
Andouille Sausage (Recommended: Johnsonville)
- start cooking the rice
- heat olive oil in large skillet, saute onions until a bit softened, 3-4 min meanwhile, drain some of the liquid off the beans -- do not rinse
- when onions are softened, add (a) the garlic, (b) the cans of beans with some of the liquid, (c) the spices, and (d) ~1 c water
- heat to a simmer, simmer uncovered about 5 min
- slice the sausage (half moons) and pan fry (no oil needed- the sausage is pre-cooked but this gives it a really nice flavor)
- smash the beans partly (I use a fork, which is precarious in my non-stick skillet); add water if needed--it should be pretty soupy (it will thicken as it cools); simmer a few minutes more adjust salt/pepper to taste
- serve up about a quarter of the rice in each bowl, top with some of the beans, and then cheese; repeat layers.
- serve with hot sauce (Valentina's) and enjoy.