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Beans and Sausage

Feb 21, 2008
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I had an early morning appointment today, with an hour and a half drive to get there, so I am not going to spend a lot of time cooking this evening. Three hours of drive time did give me plenty of opportunity to figure out what to make though. I decided on red beans and rice for dinner. Coconut sorbet, fresh pineapple and papaya for desert. My red beans are not the classic Spanish style. Because my son can be a picky New Englander, I have a more Anglo flavor to mine.

Red Beans and Sausage

2 Tablespoons Olive Oil

1 Sweet Onion, Chopped

2 Cloves of Garlic, Minced

1 Bell Pepper, Chopped

1 5oz Can Vienna Sausage, Sliced

1 15oz Can Red Beans

1 Cup Vedgie Broth or V8 Juice

1 Teaspoon Adobo Seasoning

1/2 Teaspoon Dried Summer Savory

Chili Powder, or Hot Paprika, to Taste

Rice

Shredded Cheese (optional)

Corn Bread (optional)

Cook the onions and garlic in the olive oil, until translucent and slightly browned. Add the remaining ingredients, cover and let simmer while you make the rice.

Serve over rice. Top with cheese and serve with corn bread as desired.

Momma's Tips. You can use any color bean according to your family's tastes. Red peppers have more vitamins than green. Minced red pepper gets hidden by the sauce if you have a child that objects to vedgies. Summer savory is said to aid in digesting beans, the same goes for the fresh pineapple and papaya I am serving with sorbet for desert. A couple of drops of Beano added after cooking on each individual serving also might be a good idea if your family is unaccustomed to beans. Omit the sausage for a Lenten Meal. Brown rice instead of white adds additional fiber. Dice the pineapple and papaya while the rice is cooking and you have a full meal, all food groups, in about a half and hour to forty five minutes.