Recipe
Red beans and rice is very tasty and keeps for a week or more (indefinitely if frozen):
2 cans red kidney beans (light or dark to taste)
1 – 3 jalapeno peppers sliced (again to taste, you can control the heat of these by removing the seeds. More seeds means hotter flavor)
2 table spoons of minced garlic (or to taste), that’s 4 cloves for you purists
1 package of kielbasa (or Italian sausage)
2 – 3 small sirloin steaks sliced thinly
1 large red onion, sliced
Cayenne pepper to taste
Salt & pepper to taste
3 – 4 large tomatoes or two cans of diced tomatoes
3 – 4 stalks of celery, chopped
2 – 3 green peppers, chopped
In a large pot, sauté onion & garlic in light olive oil. Add cayenne, salt and pepper to taste. Allow to sauté lightly.
Add kielbasa, sliced stake, green peppers, celery and jalapenos and cook covered until meat is done, stirring regularly.
Once veggies and meat are cooked, add both cans of tomatoes (do not drain) or add sliced (preferable squished) tomatoes. Continue until tomatoes are cooked.
Add beans (do not drain) & simmer on low hit for 30 minutes to an hour to cook the beans.
Pour over rice and eat.
