Sunday, February 19, 2012

Cajun Beans and Rice



Many of my friends went to St. Louis this weekend to celebrate Mardi Gras. I am wondering whether any of them had any beans and rice while they are there. I am sure that many of them got some beads and I am also sure that many of them endulged a bit to much as well. Did any of you celebrate Mardi Gras?





  • 2 pounds smoked sausage, cut into 1-inch slices
  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 1-1/2 cups each chopped onion, celery and green pepper
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 4 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • Hot cooked rice
  • Directions

    • In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker.
    • In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over sausage. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Yield: 10 servings.
    recipe source: Taste of Home

    Sumo's Sweet Stuff

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