July 14, 2014
Normally we would not salivate over the thought of plain old beans and rice. However, add a little Cajun seasoning and smoked sausage and now you have a real meal packed with flavor.
Be sure to keep the beans covered with liquid or they will burn quickly. Add the crushed red pepper flakes a little at a time, cook a few minutes and then taste for spiciness. It takes a minute for the full effect of the pepper to kick in and pepper flakes can be overpowering.
Cajun Red Beans And Rice
2 hours 20 mins
Yield: 8 servings
- 1 pound red beans
- 4 cups water
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 (15 oz) can tomatoes, chopped (with liquid)
- 1 large bell pepper, chopped
- 1 large onion chopped
- 2 stalks of celery, chopped
- 1/2 pound smoked sausage, sliced bite size
- Salt, to taste
- Crushed red pepper flakes and black pepper, to taste
- Cooked rice
1. In a large pot, cover beans with water and bring to a rolling boil for two minutes. Remove from stove; cover; let stand for 1 hour. Drain and rinse beans.
2. Return beans to pot, add all the remaining ingredients except salt and pepper. Bring to a boil, then reduce heat to low and simmer approximately one and one-half hours or until beans are tender.
3. Season to taste with salt, crushed red pepper flakes and black pepper. Cook down until liquid is thick. (20-30 minutes).
4. Serve over hot rice.