I enjoyed my first taste of Cajun-style Rice and Beans while dining at a well known restaurant in Chicago and I have been a fan ever since. This is a short cut recipe using canned beans and our island Portuguese sausage. We often enjoy this as a meal.
1 (14.5 oz.) can chicken broth
Water as needed
6 oz. Portuguese sausage, thinly sliced, rounds
1 TB butter
2 tsp. vegetable oil
1 large onion, chopped
3 stalks green onion, chopped, white parts only
1 small green bell pepper, seeded, chopped
2 stalks celery, peeled, chopped
2 cloves garlic, minced
1 tsp. oregano
½ tsp. thyme
½ tsp. freshly ground black pepper
1 tsp. Tabasco or favorite hot sauce, as desired
2 bay leaves
1 c. long grain rice
1 (15.5 oz) can kidney beans, drained
Garnish: 3 stalks chopped green onions, green parts only
In a measuring cup; place chicken broth. Add water to equal 2 cups. Set aside. In a large saucepot or Dutch Oven over medium heat; sauté onion, white parts of green onion, bell pepper and celery in butter and oil 1 minute. Stir in garlic, oregano, thyme, pepper, Tabasco and bay leaves. Add broth and bring to a boil. Reduce heat; stir in rice, sausage and beans. Cover and continue cooking 20 minutes.
For service; garnish with green onions. Serves 4.
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