Husband said, "you've never made red beans and rice??" Well, I have eaten a lot of red beans and rice, but technically NO, I have never made my own. So time for the tradition to make it to my kitchen!
Red Beans and Rice (trial)
1 green pepper, diced
1 onion, diced
3 stalks celery, diced
3 cloves fresh garlic, minced
2 cans kidney beans
2 cups chicken broth/stock
about 1 cup or so cooked ham, diced
2 tbls. creole seasoning (aka Tony's)
rice
sour cream, if you like
Prep your vegetables, etc. and put in the dutch oven. Saute for about 7-10 minutes until slightly soft. Drain and rinse kidney beans. Add all other ingredients to the dutch oven but the rice. Simmer for about 30-45 minutes stirring occasionally. Prepare rice.
Serve red bean concoction over rice...and maybe with a dollop of sour cream. Positive reviews and full tummies.
I will probably continue to tweak this recipe. I think a little thicker would suit our taste, but it was a great start. Also, this is relatively spicy. It was fine for me (I definitely like spice), but the Tabasco fiend added his usual extra spice.
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