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Monday, April 25, 2011

Aunt Deane's Red Beans and Rice

It's you know what is for dinner. You got it - red beans and rice, darlin. When I spent a few years living in Louisiana, this was a given. It's a bit of tradition down there. Why, you ask? Well, laundry day was usually on Monday, so the women would cook a big ole pot of beans while they kept busy washing their clothes. My Aunt Deane submitted her recipe for red beans and rice for the family cookbook, which is the version you see here. This is not the traditional recipe that I was served down in Louisiana... this one used ground hot sausage and ground beef instead of the traditional link smoked sausage or andouille...think a little less soupy and more of a thick consistency. But it was easy, and I enjoyed it. Prewarning: It makes a lot....I'm going to freeze half for later.

1 lb. ground beef
1 lb. hot sausage
2 bell peppers, chopped
2 medium onions, chopped
2 cans Hunt's tomato sauce
1 can Ro-Tel tomatoes (cowboy up and use the spicy version)
3 cans dark red kidney beans
cooked white rice, for serving

Saute onions and peppers. Add meat and brown. Add Ro-Tel, tomato sauce, beans, salt and pepper. Cook slowly for 2 hours or overnight in a crockpot over low heat. Serve over rice. (And if you are anything like me, add some Crystal hot sauce!)

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