Fast and Easy - Red Beans and Rice

Everyone from NOLA knows that Monday is red beans and rice day.  Yet at school it was an every other Wednesday lunch item!!  So no matter when you have them, if you want them fast, easy and delicious make them this way!

Kibbe's Red Beans and Rice -  (serves 4-6 adults)
3 cans light red kidney beans - open and mostly drained but not rinsed
1 package of your favorite sausage sliced, of course we use spicy Andouille around these parts!
1 large green bell pepper chopped
4 stalks celery chopped
1 large yellow onion chopped
Apple Cider Vinegar - 2-3 T
seasonings - Tony's, garlic salt, salt and pepper
hot sauce  - your favorite brand
3-4 bay leaves
olive oil
2-3 T butter

White Rice - cooked to desired consistency

Place your sliced sausage in a large saute pan, I use one with high sides so that I can make the entire dish in the same pan.   Cook over med heat till slightly browned.  Transfer sausage to a plate.  In the same pan add olive oil and a little butter, as the butter melts add some Tony's or Cajun seasoning to flavor the butter/oil mixture.  Add all your chopped vegetables, along with your other seasonings.  Sauteed till wilted/translucent and soft.

Add two cans of your red beans. Take the third can and using a blender or Cuisinart puree till smooth and creamy, I add cider vinegar here to help make the mix even smoother.  Add your pureed beans to the saute pan along with several dashes of your favorite hot sauce.  Add your browned sausage back to the pan.  Stir over med-high heat till boiling, then add your bay leaves reduce heat to low and simmer till ready to eat.  Make sure to stir occasionally so that the beans do not stick to the bottom of the pan.
I serve hot over rice.

We all know that in Cajun food flavor grows over time, so I will often make the red beans a day or so ahead and let sit so that all the flavors can mature!  You can also freeze any left overs.

ENJOY and happy cooking!!!!