Red Beans And Rice - Weeknight Recipe

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   PREP STEP:

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   Just think, small piles of stuff, don't worry about being perfect, ultimately this all ends up in one pot and imperfect is still delicious and beautiful too!

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   Pile one: Dice the bacon.

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   Pile two: Finely chop the parsley.

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   Pile three: Slice smoked sausage.

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   Pile four: Rough chop onion.

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   Pile five: Smash garlic.

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   Colander 1: Drain and rinse canned beans.

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   You are now ready to cook:

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    In a dutch oven or deep skillet with a lid, toss in the bacon. Fry until crispy. (I use home grown bacon, so there is not a lot of fat. If you have more fat than needed to saute your onion, you can remove the extra and toss it (or give it to the dog).)

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    If you haven't started your rice yet, start it now. This timing will typically ensure everything is done at the same time.

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    Saute onion and garlic with cooked bacon. When onions are translucent, toss in the fresh parsley. It wilts quickly, so be ready to toss everything else in at this step.

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    Add sausage, Worcestershire sauce, beans, chicken stock. Put lid on pan and simmer (not boil) at least 15 minutes or until the rice is done.

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    Serve over plain white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.