Red beans and rice is a favorite of ours, and a really simple go-to weeknight meal that we therefore end up having at least once every couple weeks. It of course consists of rice – that we usually cook with a little cumin and coriander seed for extra flavor – and red kidney beans, but whatever else goes into it usually just depends on what we have on hand or are in the mood for (check out previous post “Red Beans and Rice with Shrimp” for another variation). This time we threw in a little green and red bell pepper, onion, garlic, and the real winner – Andouille sausage. SO good. Takes me straight to Cajun country. I just love it. So anyways, James cooked all these things up in a pan with a little olive oil, and by the time the rice was done so was the veggie/bean/sausage mixture. I topped it with a little cilantro and ended up not even needing the Tabasco thanks to an awesome blend of spices that J added to the mix. We both thought this was an extra tasty batch of RB&R… I could have eaten it for days. Don’t be surprised to see yet another red beans & rice post in the coming weeks!
What They Made 