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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Quick and easy to prepare. Of course, I fixed this on the hottest day of the summer. From the kitchen of Michele Harvey Thornburg, Moberly MO. Ingredients:
1 (16 ounce) package smoked sausage |
1 teaspoon ground black pepper |
1/4 teaspoon ground red pepper |
1 onion, chopped |
2 garlic cloves, chopped |
1 celery rib, chopped |
1/4 cup chopped parsley (i left this out) |
1 (16 ounce) can dark red kidney beans, undrained |
1 (16 ounce) can red beans, undrained |
2 cups cooked rice |
Directions:
1. Slice sausage. Place in a large pan; cover with water. Bring to a boil and simmer for 15 minutes, covered.
2. Drain water, reserving 1/4 cup. Add black pepper, red pepper, onion, garlic, celery, and parsley to sausage; mix well.
3. Pour in undrained beans and cooked covered for 40 minute over medium to low heat. If desired, mash beans with a wooden spoon. (You can mash some or all of the beans, if you want a creamier texture).
4. If mixture is too dry, add reserved 1/4 cup water.
5. Serve over rice.
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