Red Beans and Rice Recipe

From Dorothy McNett's Recipe Book.

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Red Beans and Rice

From Dorothy McNett's recipes at This is a quick and easy version of traditional beans and rice dish, great for when you are limited on time for long slow cooking of the beans with pickled pork, etc.

1 cup medium grain white rice
1 3/4 cups water
1/2 teaspoon sea salt

about 6 ounces of fully cooked Smoked Andouille sausage
1 package fully cooked red beans (Fig Food company, Oregon)
optional: 1/2 teaspoon Creole seasoning, or other seasonings as desired (depends on the sausage and your desired spicy hotness.)

Cook rice according to package directions, using a saucepan or a rice cooker. It will take about 15-20 minutes on simmer. OR, place rice and water in a glass or ceramic batter bowl, cover with a glass lid or plate. Cook in microwave on full power for 5 minutes,then on half power (power level 5) for 15 minutes, adding a couple more minutes if necessary so that the rice is tender and the water absorbed. Stir in the salt. Slice the sausage into small serving sized pieces. Heat a large saute pan, adding just a bit of olive oil or butter. Heat the sausage 1-2 minutes, then stir in the beans and heat thoroughly. To serve, place rice on a plate and pour the beans/sausage over. Serve.

Recipe created 2015-03-03.

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