Red Beans and Rice

Red Beans and Rice by EclecticRecipes.com #recipe

Some days you just need some comfort food. Good old-fashioned, like mama use to make comfort food. This is one of my favorites, and I think it’s the only recipe from my mother that I haven’t changed. It’s simple, full of flavor and perfect for any day of the week your craving something really good.

I make my red beans with smoked country sausage. One of my favorite brands is Register’s, but when I can’t find that I like Uncle John’s Pride out of Tampa. Make sure you don’t choose a larger brand sausage, it doesn’t have the same quality of flavor. You can also use andouille sausage for a more authentic recipe.

Red Beans and Rice by EclecticRecipes.com #recipe

This recipe takes lots of chopping, so I wanted to introduce you to my new best friend, the New West 8-inch Chef’s Knife. This knife is part of the Fusionwood line, which is their newest and most revolutionary knives yet. The blades on these knives beat any German or Japanese knife you might own.

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Red Beans and Rice by EclecticRecipes.com #recipe

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Red Beans and Rice by EclecticRecipes.com #recipe

Red Beans and Rice by EclecticRecipes.com #recipe Red Beans and Rice by EclecticRecipes.com #recipe

Red Beans and Rice by EclecticRecipes.com #recipe

Red Beans and Rice

Ingredients:

1 lb country smoked country sausage (or andouille)
1 green bell pepper, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
1 – 15 oz can small red beans
1 – 15 oz can diced tomatoes, or 2 large diced fresh tomatoes
1 clove garlic, diced fine
1 teaspoon Cajun seasoning
1 jalapeno, diced fine (optional)
1 teaspoon gumbo file

Steamed White Rice

Directions:

1. Cook rice according to package directions.

2. Preheat a large skillet. Add sausage and lightly brown. Then add bell peppers and onions. Saute until tender. Add garlic, Cajun seasoning, beans (jalapeno if using) and tomatoes. Season with salt and pepper to taste. Cook for 15 - 20 minutes, or until bell peppers are very tender.

3. Right before serving, stir in gumbo file. This will make your sauce thicker too. Add water if necessary.

4. Serve over cooked rice garnished with Italian parsley.

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5 Responses to “Red Beans and Rice”

  1. 1
    Paula - bell'alimento — September 16, 2013 @ 11:21 am

    This look amazing. Love New West Knives! The best.
    Paula – bell’alimento´s last blog post ..Roasted Heirloom Tomatoes and Burrata Crostini

  2. 2
    Tanya — September 16, 2013 @ 3:43 pm

    This looks so good.
    Tanya´s last blog post ..Three Key Characteristics of a Smart Social Media Policy

  3. 3
    Nichole — September 17, 2013 @ 9:44 pm

    Love red beans and rice! Not a huge sausage fan but love the recipe nonetheless.
    Cute blog! :)
    Nichole´s last blog post ..Vegetable Quesadillas

    • Angie McGowan replied: — September 18th, 2013 @ 9:33 am

      Thanks Nichole!

  4. 4
    Shaina — September 22, 2013 @ 12:01 am

    Love red beans and rice, and the smoked sausage sounds perfect for the dish.
    Shaina´s last blog post ..Homemade Hamburger Buns

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