Red Beans and Rice
Red Beans and Rice
Ingredients
- 3 slices bacon, cut into pieces
- 3 tablespoons (45 ml) olive oil
- 2 stalks celery, finely chopped
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 can 19 oz (540 ml) red kidney beans, rinsed and drained
- 1 can 14 oz (398 ml) diced tomatoes
- 1 cup (250 ml) water or chicken broth
- 1/2 teaspoon (2.5 ml) red or green Tabasco sauce, to taste
- 1 tablespoon (15 ml) Worcestershire sauce
- 3 mild or spicy Italian sausages, blanched and sliced diagonally
- Chopped flat-leaf parsley
- Salt and pepper
Instructions
- In a saucepan, brown the bacon in half the oil. Add the celery and onion and fry until golden brown. Add oil, if needed.
- Add the garlic and cook for 1 minute. Add the remaining ingredients, except for the sausage and parsley. Season with salt and pepper. Bring to a boil. Cover and simmer gently for about 1 hour or until the vegetables are tender. Adjust the seasoning.
- Meanwhile, in a non-stick skillet, brown the sausages in the remaining oil.
- Serve the bean mixture over steamed white rice and top with the sausage and parsley.
Red Beans and Rice