|
|
Bert's Red Beans N RiceMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Alberta (BERT) LeBlanc
Kaplan, LA
on Monday, May 13, 2002
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 4 servings |
| Prep Time: | 7 minutes |
| Cook Time: | 55 minutes |
| Ready In: | 1 hour, 2 minutes |
|
This is a "cheat" recipe. Since I've discovered Blue Runner Creole Cream Style Red Beans I no longer cook this dish from scratch. But trust me if u can get your hands on these beans, u will think u are smack in the middle of cajun county.
|
| |
| Ingredients |
| Pam |
1 pound smoked sausage or tasso |
| 1 onion, chopped |
1 bell pepper, chopped |
| garlic, crushed |
1 cup hot salsa or Rotel tomatoes |
| 1 can chicken broth |
1/2 cup water |
| 1 can 16 oz blue runner creole cream style beans |
cumin |
|
| | | Directions | | Spray a heavy skillet or dutch oven pot with Pam cooking spray. Saute the sausage/tasso, onion, bell pepper and garlic until veggies are wilted. Add the salsa/rotel tomatoes and simmer for about another 5 minutes, stirring well. Add chicken broth & water; then cook this for about 10-15 minutes more, add the beans and simmer until thoroughly heated, stirring every so often. At this point you can add more liquid, it's up to you. Turn heat off and sprinkle a little cumin in the pot, stir well. Serve over hot rice. |
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
