“Red” Beans & Rice is a favorite dish Down South! Even though I grew up in the Northern Midwest, my heart (well, my stomach) craved items from the South. I was always a fan of “Red” Beans & Rice, so I began making my own. Here’s the recipe I developed and used. Family and friends have all enjoyed it - I’m sure you and yours will too! And, again, you can try this for dinner or lunch or as a snack!! INGREDIENTS
Kielbasa (beef) - 12-16 oz. (fully cooked) Celery (2 fresh stalks) Pepper (½ fresh red) Onion (½ fresh red/purple) Tomato (1 fresh red or yellow) Garlic (1 tablespoon minced, or fresh) Olive Oil - 2 tablespoons Great Northern (White) Beans - 15 oz. (canned) - or you can use Red Kidney beans Tomato Sauce - 15 oz. (canned) Chicken (or Beef) Broth - 2 cups (canned or “boxed”) 1/4 cup fresh Thyme 1/4 cup Sugar (to "mellow" out the tomato and tomato sauce) Rice - 8.8 oz. each (use 2) - I use Uncle Ben’s Ready Rice (microwaveable in the pouch) - Butter & Garlic flavored, or Jasmine, or Basmati DIRECTIONS
God Bless, Peg “Never, never, never give up.” -- Winston Churchill
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