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herlife | recipes
Red Beans and Rice
recipes and photos by kristen doyle
Ingredients:
1 tablespoon olive oil
2 stalks of celery, sliced
1 medium onion, chopped
2 garlic cloves, minced
1 3/4 cup chicken broth
1 (15 ounce) can light red kidney
beans, rinsed and drained
1 (16 ounce) can dark red kidney
beans, drained and rinsed
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper
flakes
1/4 teaspoon Creole seasoning
1/4 teaspoon pepper
1/4 pound fully cooked smoked
sausage, cut into 1/2 inch rounds
4 cups hot cooked rice
Instructions:
1. Heat a large cast iron skillet over medium heat. Add olive oil and
heat through. Sauté celery, onion and garlic until tender. Add broth,
beans, Italian seasoning, red pepper flakes, Creole seasoning and
pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10
minutes, stirring occasionally.
2. Remove about 1-1/2 cups of bean mixture and mash. Return to
skillet. Add sausage; bring to a boil. Boil for 5 minutes or until bean
mixture reaches desired thickness. Serve over rice. ■
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