Red Beans and Rice

is what we’re having for dinner. I predict 50/50 approval rating amongst my males — Conan the dog and Gary the bird not included, of course. Do you know what that means? More for the folks who like it.

This is an easy and fast recipe that your family might enjoy. I came up with it years ago.

And, now, I’ve got to go back to the store for oregano.

3 cans red beans
1 large yellow onion chopped (about 1 cup)
2 stalks celery, chopped
1/2 large green bell pepper, chopped (I chop the whole thing and freeze half for later.)
2 cloved garlic, minced
1 t. salt (might need less, depending on the sausage you use)
1 1/2 t. thyme
1 1/2 t. oregano
3/4 t. garlic powder
1/8 t. cayenne pepper
2 bay leaves
1/2 to 2/3 lbs. smoked sausage, cut into 1/2 inch pieces
Cooked brown rice

In a large Dutch oven, saute onion, bell pepper, and celery in 1-2 T. canola or vegetable oil. Cook for 5 minutes or so, stirring occasionally until onions soften. Then, add the sausage. Cook for 4-5 minutes longer or until sausage is starting to brown a little. Add the garlic and cook for 30 seconds to a minute. Then add the salt and seasonings and stir it all for 30 seconds. Add the beans just enough water to cover. Stir. Allow it to simmer for 30 minutes or until it reaches desired consistency. (I cook mine longer because I like a thicker texture.) Don’t forget to stir it occasionally.

Happy sunny Saturday, y’all!