The Gravy Boat

When In Doubt Red Beans and Rice

This is a recipe for quick red beans and rice.  Yes, yes, purists have particular steps and processes and spices, but I have to say, this is country food, and that means to me that you are using up what you have in your fridge, and tonight, my fridge had:

1 lb Polska Kielbasa (though andouille is really preferable), sliced into chunks small enough for your mouth

1  green bell pepper, chopped

1 white onion, chopped

2 stalks celery, chopped

2 cloves garlic, minced

2-3 tsps Creole seasoning

2 cans kidney beans, drained and rinsed

2 c water

1 c white rice

2 c water

Your fave cornbread recipe (Southern corn bread doesn’t have sugar)

Directions

1. Saute onions, bell pepper, and celery until tender in a Dutch oven.  Add garlic and stir.
2. Add sausage slices and cook till things are getting juicy.
3. Add beans to pot.
4. Add Creole seasoning and stir to coat everything.
5. Add some (~2 c) water. Bring to a boil, then turn down the heat to simmer and things start to thicken up a bit.
6. Meanwhile, steam some rice.  Put 1 c rice into medium sized pot and pour 2 c water on top.  Bring to a boil.  Cover and reduce heat to low. Steam for about 20 minutes.
7. While the rice steams, there should be enough time to make the cornbread (just let the rice sit and the beans to simmer while you finish up the cornbread).
8. Like all stew-ish type meals, this is even better the next day.  Make fresh rice for it, though.