Quick Red Beans & Rice
In 2010, the year the Saints made their Super Bowl run, your dad was asked to speak at a football clinic in New Orleans. Knox and I went with him on the trip and we ate at some of the best restaurants in the city. We particularly loved the red beans and rice at Mothers Restaurant and sometimes crave a bowl. This is a simple recipe that takes us back there every time.
True story: we were boarding the plane in New Orleans to head back to RDU and Knox had to chant
"Who dat?, Who dat?, Who dat say dey gonna beat dem Saints?" over the intercom before he could board the plane!
Ingredients:
1 boxes of Zatarain's Red Beans & Rice (family size)
butter or olive oil
1/2 sweet onion, diced
3 cloves of garlic minced
2 smoked sausages thinly sliced
1 can red beans or kidney beans
Preparation:
Prepare rice & bean mixture according to box instructions until almost done.
Sauté diced onion, sausage, and garlic in a little butter or olive oil until the sausage is crispy on the edges.
Add several dashes of a good Louisiana hot sauce to the beans & rice mixture.
Add sausage and onion mixture and extra can of beans to the red beans & rice.
Simmer a few more minutes.
Preparation:
Prepare rice & bean mixture according to box instructions until almost done.
Sauté diced onion, sausage, and garlic in a little butter or olive oil until the sausage is crispy on the edges.
Add several dashes of a good Louisiana hot sauce to the beans & rice mixture.
Add sausage and onion mixture and extra can of beans to the red beans & rice.
Simmer a few more minutes.
