Red Beans & Rice

While I was growing up in the South, this was a staple. While my hubby was on his mission for the LDS church, it was also a staple. It's cheap, easy, hearty and yummy! This is a simpler recipe. I will be posting one soon though that is more authentic and uses a slow cooker. But for now, this is a great one to use when you are in a hurry.

Red Beans and Rice

Ingredients:
2 cups water
1 cup uncooked rice
16 oz. smoked sausage
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped
30 oz. can kidney beans
16 oz. can whole peeled tomatoes, chopped
1/2 tsp. oregano
1/2 tsp. pepper
salt to taste

Directions:
1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and let simmer on low for 20 minutes or until water is gone.
2. Cut sausage into thin slices. In large skillet, over medium heat, saute sausage until browned. Stir in onion, green pepper, and garlic. Saute until tender.
3. Pour in beans and tomatoes (with juice). Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.