Potential Magazine Fall 2015 - Alabama Edition | Page 24
cuisine
easy weekday meal
simple and
satisfying
Looking for a hearty dinner that your entire family will
love? This creole classic is loaded with layers of flavor, a
hint of heat and spiced-just-right smoked sausage. Plus, it
makes plenty, ensuring leftovers for filling lunches later
in the week, or freezes well to enjoy later in the fall.
Red Beans and Rice
Serves 8
2 tablespoons vegetable oil
4 bay leaves
1 cup chopped onions
1 lb diced ham cut into ½ inch
cubes
½ cup chopped bell pepper
½ cup chopped celery
1 tsp. salt
1 lb Kelley’s Smoked Sausage,
cut on the bias (at an angle)
¼ tsp. grnd black pepper
1 lb dried red beans, soaked
overnight and drained
1 tsp. dried thyme
3 tablespoons chopped garlic
½ tsp. cayenne pepper
10 oz. chicken broth or water
Directions: Heat the oil in a large saucepan over
medium-high heat. Sauté the onions, bell peppers, celery,
salt, cayenne, black pepper and thyme for about 5 minutes.
Add the bay leaves, ham and sausage. Sauté for 6–8 minutes.
Add the beans, garlic and enough broth or water to cover
the contents in the pot. Bring to a boil. Reduce the heat to
medium and simmer, uncovered, stirring occasionally for
about 2 hours. Add broth or water if the mixture becomes
thick and dry.
Use a rubber spatula to mash about half of the mixture
against inside rim of the pot. Continue to simmer, stirring
occasionally, for about 1 ½ hours or until mixture is creamy
and the beans are soft. Add broth or water as it become
thick. The dish should be soupy, but not watery.
Remove the bay leaves and serve over steamed rice.
Recipe courtesy of Kelley Foods
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Tailgating Season
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Family owned and operated
since 1957, our family is
dedicated to providing
delicious, quality foods from our
family table to yours.
right to
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owned and operated
since
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We are dedicated to providing
delicious, quality foods, from our
table to yours
Order online at KelleyFoods.com/Shop
24
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