Wednesday, February 9, 2011

Red Beans and Rice is Mighty Nice

Monday is traditionally red beans and rice night in Louisiana (because Monday was wash day and it was a no-fuss meal to cook) but we had it last night as our Tuesday night meal (incidentally after a full day of washing!). It simmered on the stove while our Mexican cornbread cooked in the oven and I waited anxiously for Jackie to get home to eat because it all smelled SO GOOD!

Being one of our favorite meals, we all (except Keeleigh, our "discriminating" eater) scarfed it down. I just think it's adorable to see Jathan scooping big spoonfuls into his eager mouth and little Ryland in his highchair grunting for more and more. No baby food at our house! Pretty soon they'll be asking us to pass the hot sauce.

I'm so glad that I found a great recipe that we enjoy so I wanted to share it with you guys.

Here's how I make red beans and rice:

1. Go make groceries. Buy:
  • 2 cans Blue Runner cream-style red beans (You're out of luck if you don't live in LA on this one, I think, so just cream some regular red beans in your blender!)
  • 1 can regular (meaning not creamed) red beans
  • 2 cans chili-ready chunky tomatoes
  • 1 green bell pepper
  • 1 onion
  • Smoked sausage
  • Rice
2. Cut your onion and bell pepper into long, thin strips. Cut your sausage into 1-inch slices. Put them in a large skillet and cook them over medium heat until your sausage brown and your veggies are tender.

3. Add all the beans and the tomatoes, bring the mixture to a boil, then let it simmer while you cook your rice. Contemplate how utterly delicious this in going to be.

4. Serve the beans over rice. I like mine mixed in with some turnip greens (I just buy the Glory brand in the can.) but Jackie likes okra with his. Whatever floats your boat. We all like cornbread so last night I made some yummy Mexican cornbread to go with our meal.

Here's how I make Mexican cornbread:

  • 1 1/2 c cornmeal
  • 1 c buttermilk
  • few shakes garlic powder
  • 1 c cream corn
  • 2 eggs
  • 1/2 bell pepper, chopped
  • 2 c grated cheddar
  • 1 jalapeño pepper, chopped
  • 1/3 c vegetable oil
Crush the jalapeño pepper in the cornmeal. Add the garlic powder, corn, eggs, bell pepper, buttermilk and oil. Heat and grease a large skillet. Pour 1/2 of your mixture into the skillet; sprinkle 1/2 the cheese on it then pour the rest of your mixture and top it with the rest of the cheese. Bake 45 minutes at 400 degrees. Try not to burn your tongue because you're going to want to eat it right away!

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