Masks are optional (but currently recommended) for those who are vaccinated.
1 sweet onion
1 green bell pepper
1 celery stalk cluster
1 stick Butter
2 cans light red kidney beans
2 cans dark red kidney beans
1 lb cooked meat of choice (smoked sausage, rotisserie chicken, shrimp, turkey, ham, anything leftover in the fridge)
Seasoned salt (Tony Cacheres is my favorite)
Garlic clove or garlic powder
1 cup rice
Red beans and rice have been a family favorite! I can't remember a time without it and it is the perfect meal to make at the end of the week if you have leftover meat in the fridge. True New Orleans cooking meant lots of flavor with anything leftover in the fridge! Nothing is measured exact and there is always big batches made with enough for leftovers. If you want more meat, then add it! The important thing is your flavor base. Red beans and Rice ages well in the fridge for a few days and tastes better!
1. Chop the veggies and put them in a large pot with med/high heat with a stick of butter. Add some seasoned salt, paprika, and garlic. This is your flavor base. Make sure you season it to your liking!
2. Chop up your meat and add it to the pot when the veggies soften up. Change the heat to med/low.
3. In a separate pot, add 1 cup of rice and 2 cups water and bring to a boil. As soon as the water boils, remove the heat and cover. Fight the urge to stir the rice!
4. Add all the beans to your veggie/meat deliciousness.
5. When the rice has sat for 10 min, fluff with a fork and pour into your veggie/meat/bean pot. Stir it up and serve!
*note: some people like spicy food, add more paprika or your favorite hot sauce! Some red beans and rice say to smash the red beans before adding them. You can do that, but it takes more time and the flavor doesn't change.
Love, Georgene Sneed
24 oz. can brunswick stew 2 (14 oz.) cans sliced tomatoes
10 oz. can barbecue beef 1 Tbsp. vinegar
10 oz. can barbecue chicken 1 Tbsp. lemon juice
10 oz. can barbecue pork 2 tsp. seasoned salt (optional)
17 oz. can whole kernel corn 1/2 tsp. salt (optional)
17 oz. can tiny green peas 1/2 tsp. pepper
Mix all the ingredients in a Dutch oven and cook over medium heat for 20 minutes or until heated through, stirring occasionally. Serves 8 to 10.
Contributed by Linda Lillie
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