Weeknight Dinners: Red Beans & Rice With Sausage

The following recipe comes from GWYM reader Tracy Richter. “With two boys, a husband and a dog, getting more than 15 minutes to actually stand in front of the stove is a challenge,” she wrote. “Here's one I've made twice in the last 10 days. Because it simmers for a bit you can get the table set, get the kids cleaned up, etc. and not worry about being stuck at the stove.”

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Red Beans & Rice with Sausage

Ingredients:

(You can cut up everything in the morning and put it together that night or cut as you go)

1 package smoke sausage - chopped into bite size pieces

1 cup onion - medium dice

1 cup celery - medium dice

2 heads garlic - small dice

1 1/2 cups long-grain rice (not instant)

3 cups water or chicken stock

1 can red beans - drained

Directions: 

Step 1 - brown the sausage in a pot

Step 2 - add the celery and onion until slightly cooked (all the brown bits will pull off the bottom when you stir)

Step 3 - add garlic then add rice about a minute later

Step 4 - stir and add water

Step 5 - simmer for about 25 minutes (check rice after 20)

Step 6 -  turn off stove.  Pour beans into the pot and let sit for 5 minutes

Notes: Takes about 35 minutes not including time to cut, but you can cut the celery, onions and garlic while the sausage is cooking. Serve with hot sauce and a side salad.