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That would be New Orleans’ own Louis Armstrong! This is one of those dishes where everyone has their own interpretation and this recipe is no different. Red Beans and Rice was born out of thrift, much like our ingrained quality up here in the North. On Sundays in Louisiana, frequently vegetables, ham bones or leftover pork was sitting in the cooler, so on Monday’s guess what everyone went to work with or had as their evening meal? Yup!
Yankee Red Beans and Rice
Although ham or pork would be excellent in this rendition of a southern classic, I thought I would kick it up a notch and add some great flavor in the way of sausage. Add or remove certain spicy elements if desired as well.
1/4 cup apple juice or cider mixed with 2 tablespoons melted butter
1 pound sweet or hot Italian(which I used) sausage, casings removed and crumbled
1 green bell pepper, minced
1 small red onion, minced
1 rib celery, minced
2 teaspoons minced garlic in oil
3 tsp Cajun seasoning
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
2 (15 oz) cans red beans, rinsed and drained
½ cup beef broth
1 (15 oz) can whole tomatoes, coarsely mashed
4 cups hot, cooked rice
Apple cider vinegar, optional
Over medium heat, add apple juice and butter to a large saucepan until hot. Add the sausage, peppers, onions, celery and garlic. Stir to break up the sausage meat and mix in with the vegetables, juice and garlic. Cook, stirring frequently, until the sausage is cooked through, about 5-6 minutes. A seasonings, beans, broth and tomatoes, mix well and bring back to a light boil. Reduce heat to low and simmer for 10 minutes.
Remove from heat and ladle over hot cooked rice, My family has been drizzling apple cider vinegar over our Red Beans and Rice for years and it is delicious. Served with a side of applesauce and you have Yankee Red Beans and Rice!