Skip to main content

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:

Ingredients:
  • 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!

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

5 Reasons I Should Stay Off Facebook

1. TMI So, I remember the weirdest things but one brief conversation I had over 10 years ago stands out to me. It was high school and like all high school girls I had friends, enemies, and frienemies. One of my then-frienemies (we've grown up since then!) was friends with one of my enemies. Standing by the lockers one day, frienemy walks up and says in reference to enemy something like, "She shares too much information. Sometimes it's almost like, 'Hey, guys. I just farted.'" Of course, at the time I ate this up and laughed at her expense but over the years it's been a little reminder that more often than not I need to shut up. Just shut up. I've often been tempted (and have too often given in to the temptation) to over share. I think the Internet feels far safer than it really is. I need to remember that. 2. Friends...or Stalkers? Speaking of "friends", I have 321 of them. I know that number is much higher for many of you, but ...
10 comments
Read more

The Story of Us

Do you like love stories? Who doesn't! Well, as Jackie and I prepare to celebrate our 7th anniversary tomorrow I'm ruminating on ours. It had an unexpected beginning and several surprising twists some of which threw me off so badly that I'm only now beginning to see how beautifully the Master Author has written it. I know it has had to have been in His hands because I seriously couldn't make some of this stuff up. Though Jackie and I didn't meet until 2004, but I will begin our story in 1998. That year I was 15 and pregnant. I suppose everyone thinks a baby will change your life to some degree but few people understand just to what degree that is. Because of Keeleigh a lot of things were different in my life. I traded in some of my freedom as a teenager for bottles and diapers. I remember I used to leave school and tell my friends, "Well, I'm off to play house." "Don't you wish you were just playing?" a friend asked. Really? I didn...
3 comments
Read more

24 Days of Thankfulness: Day 12

She is 12 years old going on 30. She is the epitome of the term "free-spirited." She sings opera in the shower and can ride a bike with no hands and her eyes closed. She can beat all the boys at football at PE. She has her own style and isn't afraid to show it off. She dances for His glory. She can stand on her hands. When she laughs everyone laughs with her. Sometimes I look at her and my heart aches for the years past when I didn't always know what a treasure I had. She is growing--I get to see her maturing a little each day, growing not only in stature but also spiritually and mentally. What a treat it is to sit across from her each day and see the wheels turning in her head! She is the prettiest mad scientist I've ever seen. She is artsy and crafty. She is big sister  extraordinaire! She bickers and complains but without a doubt she loves and that love is returned.  She holds them close and asks for hugs and kisses. Sh...
2 comments
Read more