Yesterday was a good day to make red beans and rice with a side of sweet cornbread. We used the following recipe, which I swiped from somewhere on the internets when google searching for "red beans and rice like Popeye's" because everyone knows that Popeye's has some mighty fine red beans and rice. Many of the recipes involved ham hocks, and I can't say I'm a fan of ham hocks no matter how flavorful they may be. So we went with one containing the still frightening but at least acceptable "meat" - smoked sausage.
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RED BEANS AND RICE:
Cook on low for 6-8 hours, stirring occasionally.
Remove the bay leaf.
Serve with steamed rice and hot sauce on the side.
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We served it with brown rice because that's how we roll, and we made some sweet cornbread from scratch to accompany the delicious beans and rice. It was all very filling, cheap, and convenient for taking as lunch the next day.
I also threw together some beef stew in the crock pot earlier in the week, but there was no recipe. It was more like, "Could this go in stew? Hmmm, sure." It turned out alright, though perhaps not as flavorful as it could have been. But it was easy and ready to eat when we got home - both attributes that can trump tastiness level.
In other news, I got my teaching assistantship placement for next semester and they're turning me loose on the undergrads! I'll be primary instructor for a 35-student section of Abnormal Psych, which means I have to write a syllabus, choose a textbook, write exams, and of course run the course. Scary! But I'm excited.
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RED BEANS AND RICE:
- 1 lb. smoked sausage, sliced
- 4 (16 oz.) cans pink beans, drained and rinsed (we used some kidney beans because we had them on hand)
- 1 stalk celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 pinch rosemary, crumbled
- 1/8 cup liquid smoke
- 1 (4 oz.) can green chilies
Cook on low for 6-8 hours, stirring occasionally.
Remove the bay leaf.
Serve with steamed rice and hot sauce on the side.
*****
We served it with brown rice because that's how we roll, and we made some sweet cornbread from scratch to accompany the delicious beans and rice. It was all very filling, cheap, and convenient for taking as lunch the next day.
I also threw together some beef stew in the crock pot earlier in the week, but there was no recipe. It was more like, "Could this go in stew? Hmmm, sure." It turned out alright, though perhaps not as flavorful as it could have been. But it was easy and ready to eat when we got home - both attributes that can trump tastiness level.
In other news, I got my teaching assistantship placement for next semester and they're turning me loose on the undergrads! I'll be primary instructor for a 35-student section of Abnormal Psych, which means I have to write a syllabus, choose a textbook, write exams, and of course run the course. Scary! But I'm excited.
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