Recipe - Red Beans And Rice (Shanes 40-Minute)

2 cn Red beans (blackeyed peas
also work)
One half pound Smoked sausage (the smokier
the better)
1 md To large onion; chopped
One half Bell pepper; chopped (too
much will make it bitter)
2 Green onions (if you have
them)
1 Rib celery; chopped (if you
have it)
1 teaspoon Minced garlic (I usually get
it in the little jar)
Salt; pepper, red pepper,
tabasco (or just Tony's if
you have it)
Thyme and parsley (if you
have them)
A little beer (if you're
drinking one or have one
handy)
A little vegetable oil
Uncooked rice

Rinse out the Red beans in their cans and fill the cans with water, set
aside. Chop up all that needs to be chopped up (including sausage) and get
out your trusty deep black iron skillet or pot. Put enough oil to wet the
bottom of the pot and start frying the sausage. After about a 1 min or so,
season the sausage really well with the salt and pepper (esp pepper). When
the sausage is about One half done, stir in the onions, bell pepper, and celery.
Stir fry it all until the sausage is done and the vegetables are limp.
(push the sausage to the side of the skillet if it cooks too fast and focus
on the vegetables). Pour in the beans and water, and add about another can
of water (cover all the contents and leave burner at frying setting). Add
the garlic, a few shakes of tabasco, a little (about 2 tablespoons) beer, a
pinch of thyme, and about One fourth cup parsley. While the mixture comes to a
boil, start the rice on another burner. Keep the Red beans at a raging
simmer, and stir often. When the rice is done, the beans should be about
done. Cook the beans down to the desired consistancy, and squash a few
beans on the bottom for a more paste like texture. Serve beans over rice
with a little more pepper sprinkled on top. Serves 3.

ARIELLE@TARONGA.COM

(STEPHANIE DA SILVA)

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