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Quick Red Beans And Rice

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Ingredients
  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
  Bay leaf 1
  Cooked italian sausage 1⁄2 Pound, drained and chopped
  Hot pepper sauce 1⁄2 Teaspoon
  Rice 2 Cup (32 tbs), uncooked
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Bean
Interest: 
Gourmet

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