Red Beans and Rice

This is my adaptation of a classic Cajun recipe. I took some shortcuts by using canned kidney beans instead of cooking a mess of beans with a ham hock. I also added canned tomatoes which I know is a somewhat nontraditional addition to this dish, but my God, it is so tasty! The purists may scoff, but really, they should try it.

I did use the Holy Trinity of Cajun and Creole cooking though, that special Cajun mirepoix of celery, onion and green bell pepper, so perhaps I get a few points for effort if not a gold star for authenticity.

Either way, this is a hearty, spicy dish that helps warm me up on a blustery day.

Red Beans and Rice

Ingredients:

• Olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• ½ green bell pepper, seeded and chopped
• 2 cloves garlic, chopped
• Creole/Cajun seasoning
• 1 lb. Andouille sausage, sliced (I used an entire package of Gaspar’s)
• 1 28 oz can diced tomatoes, undrained
• Water
• Tomato paste
• Red wine
• Thyme
• 1 15 oz can dark red kidney beans, drained and rinsed
  

Directions

1. In a large, deep skillet, saute onion, celery and green pepper until soft.
   


2. Add garlic and sauté for 5 minutes more.
   


3. Push the sautéed veggies to the sides of the skillet and dump in the sliced andouille.
   


4. Sprinkle with creole seasoning.
   


5. Cook until the sausage is browned, stirring frequently.
   


6. Add the can of diced tomatoes, juice and all, add some more creole seasoning, mix well, lower heat and simmer, covered.
   


7. After 30 minutes or so, add 1 cup water and 2 tablespoons of tomato paste and a bit of wine (1/4 cup or so).
   


8. Mix well, and add 1T thyme. Let cook down some more.
   


9. Taste and adjust seasoning, adding more creole seasoning to taste. You may add more tomato paste and water for the consistency you like.
   


10. Add the drained kidney beans, cover and let simmer a while longer.
    


11. Serve over rice.
    

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