Kitchen Warfare
 LET US FEED YOU!
 

Thousands Of Hungry Readers Every Day
Home » Cooking, Recipes

Hot! Hot! Hot! Red Beans And Sausage

One Comment

Sometimes the food we fix has a great story. This one doesn’t.

I mean I’m sure it does for some folks but for me my grandma never made it when I was a kid, I never lived in Cajun country and I never found a lost recipe for it in an old family cookbook that I parlayed into Uncle Chowhound’s Famous Homemade Long Lost Original Classic Family HomeStyle Red Beans and Sausage (available at grocery stores near you!).

Pretty cool how I can get a whole paragraph out of ‘ no story’ isn’t it?

Of course there always is a story of some sort and this one is that I was asked to make this dish so I tracked down a few recipes and found this well reviewed effort. We fix Northern beans quite often which is a long day with a crockpot (slow cooker). Typically so are traditional red beans but this recipe that calls for 3 cans of beans took less than an hour and was surprisingly good. Next time out we’ll try a crockpot recipe and I’m sure we’ll get a better blend of flavors. But I also feel its important that we strike a balance between time and quality without surrendering to factory food. Too often people who ‘know how to cook’ make food preparation sound very complicated and while it sometimes can be there are many simple dishes that don’t take a lot of time and are just wonderful to eat.

And this is one that I made this evening.

For the sausage I used some Kielbasa. The recipe calls for 5 green chile peepers and its impossible to be sure what this means. Despite what your grocery store signs tell you there isn’t any one pepper called a chile pepper it just means any number of small hot peppers. I used some serranos that I have from last year’s garden and I only used 3 instead of 5 because these are pretty hot. You could also just sub with one of those small cans of green chile peppers you find in the store near the (Americanized) Mexican food.

You’ll also notice that it calls for a teaspoon of cayenne pepper and if you know anything about cayenne pepper you know that a teaspoon for a pound of meat is a healthy shot. So in short if you’re afraid respectful of the heat just reduce this to maybe 1/2 tsp. We love hot food but I sure as heck wouldn’t add any more.

Note: I made this with cayenne from our garden, it tends to be a lot hotter than the stuff you get in the store. YMMV.

Served this over rice and with cornbread. Good stuff.

Thanks to Victoria Caylor for posting this to AllRecipes.

Vikki’s Red Bean Sausage

2 tablespoons vegetable oil

1 pound smoked sausage of your choice, sliced

1 onion, chopped

1 green bell pepper, chopped

1/2 teaspoon minced garlic

2 tablespoons dried parsley

1 teaspoon paprika

1 teaspoon cayenne pepper

1 tablespoon ground black pepper

2 (15 ounce) cans dark red kidney beans

1 (15 ounce) can light red kidney beans

2 (14.5 ounce) cans diced tomatoes

5 green chile peppers, chopped

1 teaspoon salt

  1. Heat oil in a large skillet over medium high heat. Add sausage and onion and saute until onions are translucent. Add bell pepper, garlic, parsley, paprika, cayenne pepper and ground black pepper. Saute all together, stirring occasionally, until bell pepper is a little tender (about 10 minutes).
  2. Drain and rinse kidney beans. Add all kidney beans, tomatoes and chile peppers. Stir to mix together, reduce heat to medium and let simmer for 25 to 30 minutes. Add salt to taste while simmering. Serve hot.

Popularity: 3% [?]

One Comment »

  • Abela said:

    Yummy. Wish that bowl with that Hot beans was with me.

Leave your response!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.

Subscribe without commenting