Red Beans and Rice (Patrick and Gina Neely) |
|
 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
|
Ingredients:
1 tablespoon vegetable oil |
1 medium onion, chopped |
2 ribs celery, chopped |
1 green bell pepper, chopped |
2 cloves garlic, minced |
1/2 pound smoked sausage, cut into 1/4-inch slices |
1 tablespoon neelys dry rub |
1 teaspoon dried thyme |
salt and freshly ground black pepper |
2 (12-ounce) cans red beans, drained and rinsed |
3 cups chicken stock |
2 bay leaves |
4 cups chicken stock |
2 cups long-grain rice |
1 tablespoon vegetable oil |
pinch salt |
Directions:
1. In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
2. While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.
|
|