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Ingredients:

  • 2 cans of Talia’s Red Kidney Beans, drained
  • 2 cups water
  • 1 cup uncooked rice
  • 1 package (16 oz.) andouille (or kielbasa), cut diagonally into 1/4 inch slices
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 clove of garlic, minced
  • 1 can (16 oz.) whole peeled tomatoes
  • 1/2 tsp. dried oregano
  • Salt, to taste
  • Black pepper, to taste

Instructions:

  1. To cook the rice:
    1. Bring the water to a boil in a saucepan. Add in the rice and stir.
    2. Cover and simmer on reduced heat for 20 minutes,
  2. To cook the beans:
    1. In a separate pan, cook the kielbasa over low heat for 5 minutes. Add in the onions, green bell pepper, and garlic and sauté until soft.
    2. Pour in the beans, tomatoes (with juice), and oregano. Season with salt and pepper to taste.
    3. Simmer uncovered for 20 minutes.
  3. Serve the beans over cooked rice.

*Original recipe from allrecipes.

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