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Quick & Easy Red Beans and Rice
Let me start by saying that I am a fan of the slow-cook method, but sometimes it can rather…uuuhhh… slow. So I’ve found a quicker method for those days when I just want some dang beans!
This recipe calls for diced tomatoes. I usually use fire roasted because I LOVE smoky flavor anything. Second to that is a quality garlic variety. Choose wisely, and according to your tastes. This recipe is merely a page from a notebook. You fill in between the lines. OOOO! That pineapple lemonada would fit in rather nicely with this. #ijs
QUICK & EASY RED BEANS AND RICE
2 15-ounce cans diced tomatoes, drained (keep the liquid)
1 cup chicken broth
2 Tablespoons Creole seasoning
1 Tablespoons cornstarch
3 Tablespoons vegetable or canola oil
24 ounces Andouille sausage (you can slice them thinly, or cut into chunks)
1 large yellow onion, chopped
1 large bell pepper, chopped
salt and pepper to taste
2 cans red beans, rinsed and drained
1. In a bowl, combine the tomato liquid, seasoning, and starch. Reserve.
2. In a large deep skillet, heat the oil on medium until hot and then add the sausage, onion, and bell pepper. Sprinkle some salt and pepper (to taste) and turn (gently flip) until sausage is browned, about 5-6 minutes.
3. Stir in beans, tomatoes, broth, and starch mixture. Bring to a boil stirring constantly so starch cooks out but doesn’t scorch.
4. Cook until veggies are tender, and beans have softened to your likening. My beans were about 20-25% firm but broke easily when bitten. It took about 25 minutes.
5. Serve over rice. Hubs pours hot sauce all over it. I like green onion as a topping right before turning the heat off. You do you!