Favorite Recipes -Red Beans and Rice

1/2 Onion (red or yellow) – diced

1 Shallot- diced

1/2 Rib of celery- diced

Can of red beans (good for two adults)

Couple pats of butter

1oz or so of olive oil

Andouille Sausage (optional)

Diced tomatoes to taste

Jalapenos to taste

Sour Cream (optional)

Shredded cheese to taste

2 cups of instant rice

2oz of water

This is a quick and tasty recipe–very simple. I always use chicken broth to cook the rice, it makes a world of difference for quick rice. I prefer long cook rice, but the goal here is quick and tasty.
Saute the onions, celery and shallots in the butter and olive oil until they begin to soften up and get a tad transparent. If you want more flavor, add a 1/4 tablespoon of bacon grease into the mixture–then deglaze the pan with a few ounces of the chicken broth. (If you are going to add the sausage to your red beans I recommend adding it in now, as it adds a nice tasting char to the sausage.

Drain off a can of red or black beans (You can also use one of each). Add the beans in your pan and toss the mixture around. Don’t break the beans up, you don’t want them to mush. I like to let these meld over a medium-low heat for 5-8 minutes.

In a separate pan, cook up your instant rice, substituting chicken broth for water. Follow the directions on the box. Sit for 5 minutes.

Plate the rice, and top with your beans. Serve with sour cream, tomatoes, cheese, and perhaps some Texas Pete or Red Hot sauce.

2 to 3 servings