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Red Beans and Rice


  • 2 cans red beans or black-eyed peas
  • 1/2 pound smoked sausage
  • 1 medium to large onion, chopped
  • 1/2 bell pepper, chopped
  • 2 green onions
  • 1 rib celery, chopped
  • 1 tsp minced garlic
  • salt
  • pepper
  • red pepper
  • tabasco
  • thyme
  • parsley
  • a little beer
  • a little vegetable oil
  • uncooked rice


Rinse out the Red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up. and get out your trusty deep black iron skillet or pot. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a 1 min or so, season the sausage really well with the salt and pepper. When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage is done and the vegetables are limp. Pour in the beans and water, and add about another can of water. Add the garlic, a few shakes of tabasco, about 2 tablespoons beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner. Keep the Red beans at a raging simmer, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistancy, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top. Serves 3.

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