Quick Red Beans and Rice
Ingredients
- from Linda Hood
- 2 cups Van Camp's
- 1 lb. Italian sausage
- New Orleans red kidney beans
- 1 large onion coarsely chopped
- 3 stalks celery coarsely chopped
- 3 minced cloves garlic (or garlic
- 1 t. pepper
- powder to equal)
- 3 bay leaves
- 1/2 t. cumin
- 6 dashes Tabasco sauce
- Salt to taste
- Cooked rice
- Ham bite-size pieces, optional
Instructions
- Fry sausage (if you are watching fats, you can boil in small amount of water.)
- Add celery, onion, garlic, cook until done. Add red beans. Add 1/2 cup water
- or enough so mixture won't be dry. Add bay leaves, pepper, cumin, Tabasco.
- Add ham and salt to taste. Cook on low heat for 30 minutes. Serve over rice.
- *This is a 'modern, hurry-up' version of an old recipe that takes all day to pre-
- pare. Louise helped me convert it to today's busy world.
Notes
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