Quick Red Beans And Rice
|Cooked pinto beans/Canned red kidney beans||2 Cup (32 tbs)|
|Water||4 Cup (64 tbs), divided|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), peeled and minced|
|Dried oregano||3⁄4 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Cooked italian sausage||1⁄2 Pound, drained and chopped|
|Hot pepper sauce||1⁄2 Teaspoon|
|Rice||2 Cup (32 tbs), uncooked|
Place beans, 2 cups water, onion, bell pepper and garlic in a large saucepot or Dutch oven; bring to a boil.
Reduce heat to medium.
Cook, uncovered, stirring occasionally, for 30 minutes.
Add oregano, thyme, black pepper, red pepper, bay leaf, sausage and remaining 2 cups water.
Cook 30 minutes.
Remove and discard bay leaf.
Add hot pepper sauce.
Stir in rice.
Cook 30 minutes, or until rice is tender.
Garnish with parsley, if desired.