Cajun Red Beans & Rice

By Kathryn Washburn Breighner

We have several different version of Red Beans and Rice that we love and this is one of them. Each version is quite a bit different and each has their own unique tastes.

Marty went to the grocery store to get dried red kidney beans and all they had was a bag of organic, very expensive beans. But, oh, are they fabulous. This was something new for me: I didn't realize how different dried red kidney beans can be. We have brought home several different brands of red kidney beans from New Orleans and this Michigan brand tops them all.

This version came from Gourmet Magazine years ago and has been adapted to our tastes.

1/2 lb pound dried light red kidney beans--Honey Boy Bob's Michigan Organic--wow!
1/4 lb chopped salt pork or bacon on Canadian bacon or a mixture of these
1 c chopped onion
1/2 c chopped green pepper
2 garlic cloves, crushed
1/4 t dried oregano (I used 1 t fresh from my AeroGarden)
1/4 t dried thyme (ditto from above)
salt, pepper and cayenne to taste
15 oz tomato sauce
1/2 lb crumbled fresh pork sausage
1/2 c sliced scallions with greens

Combine beans and salt pork or bacon, cover with 2" of water, bring to a boil for 2 min., then turn off the heat, cover, and let sit for 1 hr.

Bring this mixture to a boil and then simmer for 45 minutes. Stir in onions, green peppers, garlic, spices and seasonings, and tomato sauce and simmer covered, stirring occasionally, for 45 minutes. Add hot water if it gets too dry.

Stir in the sausage and scallions, cover, simmer stirring occasionally, for 15-20 minutes or until beans are tender.

Serve on rice. One tip: double this recipe so you have lots of leftovers!