Tuesday, November 10, 2009

Improv-erish Red Beans & Rice

It was one of those nights tonight. After a mere four hours of sleep and some middle school-style drama from the oldest offspring, I wasn't in the mood to hit the grocery store. I've been craving red beans and rice lately, and the thought of minimal clean-up after a one-pot wonder was appealing.

For some reason I thought I had several cans of kidney beans. I was wrong....one lonely 15 ounce can rested in my cupboard (surrounded by six cans of mandarin oranges....what the--?). So, I killed off some veggies to round out this one-pot meal (using a pot to make the rice would bump the pot count up to two, of course).

3 tbs butter
4 medium carrots, peeled and sliced
4 stalks celery, sliced
1/2 red onion, chopped
2 cloves garlic, minced
1 tbs dried thyme
1 tbs dried parsley
1 tbs dried marjoram
salt and pepper
Chipotle Tabasco
14 oz smoked turkey sausage, sliced
1 15oz can kidney beans, drained and rinsed
8 servings rice, prepared according to package directions
several green onion stalks, sliced

Heat wok or large skillet over med-high heat. Melt butter in wok and saute carrots, celery, and onion for 5 minutes, stirring frequently.

Add garlic and dried herbs and saute another two minutes, stirring constantly. Season to taste with salt/pepper and Tabasco.

Push veggies to edges of the wok, clearing the center. Lay sausage in middle and allow to brown about 5-7 minutes (avoid moving the sausage much during this time so it browns properly).

Mix the contents of the wok together and add beans. Stir to combine, and turn heat to low. Cover and allow flavors to meld about 10 minutes, stirring occasionally. Adjust seasoning as desired.

Serve over hot rice and garnish with green onion.

Serves 8.

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