Red Beans and Rice

This is a great way to feed tons of people. It’s a phenomenal dish to make ahead because it gets more delicious when it sits in the fridge. The beans can also be made in a crock pot– just transfer the sauteed veggies and simmer on low.

Red Beans over Rice

1 lb dry red beans, soaked, drained, and cooked in filtered water

1 Cup diced celery
1 Cup diced carrot
1 1/2 Cups diced yellow onion
4+ cloves garlic, minced
3 TB evoo
2 TB dried thyme
1 tsp salt

Saute chopped veggies, oil, and seasoning while beans finish cooking. Heating the dried herbs with fat helps develop the flavor. The salt will help the onions sweat and release their moisture, preventing sticking or burning. Let the veggies cook until the onions are translucent and soft.

Add 3/4 lb cajun sausage (andouille is great, I have local pork chorizo that I love!), chopped or crumbled. For a vegan or vegetarian version, use a meatless sausage the crumbles well.

Saute over medium heat to render fat. The veggies will develop a nice orangey glow. If making a non-meat version, add 2-3 TB additional evoo.

Drain cooked beans. Gently add them to veggies and sausage. (Or if you are making this in a crock pot, transfer everything to the crock pot now.)

Add
1 Cup stock (chicken or vegetable)
1 1/2 Cups tomato puree
2 TB cajun seasoning blend

Simmer covered on low for 20-30 minutes until flavors marry. Serve over rice.

**Quick tip: Use canned red beans. Find BPA free canned beans at: http://www.re-nest.com/re-nest/food-and-cooking/product-guide-bpafree-canned-foods-107985

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