Louisiana Red Beans and Rice
Prep: 20 minutes Cook: 50 minutes
Beans are a favorite dish in our home. Last month Mary was in Michigan and she spent some time cooking with her sister, Carol. One of the results was this delicious bean recipe that was a favorite with all family members. This can be made as spicy as you like it by adding more hot pepper sauce either while cooking or at the table.
- 1 1/2 cups vegetable broth
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 1/2 - 2 tsp dried thyme
- 1 tsp hot pepper sauce
- 4-15 ounce cans red beans, drained and rinsed
- 15 ounce can chopped tomatoes
- hot, cooked, long grain brown rice
Place 1/2 cup of the broth in a large pot. Add onions, celery, carrots, bell pepper, garlic, bay leaves, thyme, and hot pepper sauce. Cook, stirring occasionally, for 10 minutes. Add beans, tomatoes, and the remaining vegetable broth. Bring to a boil, reduce heat, cover and cook for 30 minutes, stirring occasionally, adding more broth if necessary. Remove bay leaves and serve over rice. Pass some bottled hot sauce to sprinkle over the beans, if desired.
Hint: This dish reheats well and freezes well. Make it early and heat just before serving.