Karl’s Red Beans and Rice

February 13^th was Fat Tuesday and wife Jan asked for Louisiana food for dinner. As much as I try to avoid “add can A to can B” recipes, I will sometimes make do for a weekday meal. Of course, the brand of canned food matters.

Karl’s Red Beans and Rice

When I lived in Louisiana—almost 40 years ago—I would go to the store and buy a can of red beans, boil some rice, and voilà red beans and rice. When I came back to California I bought exactly the same brand of beans in an apparently identical lable, but the taste was completely was not there—the seasoning of the beans was completely different.

Overtime, I finally discovered that Glory brand products were available in some California stores. Their red beans had the flavor that I remembered from the “regular” cans in New Orleans. I finally had the quick and easy meal that I enjoyed in Louisiana. To go with the beans and rice I made a shrimp salad and green beans.

Note: Glory actually sells a can of red beans and rice, but I know how to cook rice.

Karl’s Red Beans and Rice

Ingredients

1 cup long grain white rice, steamed

2 links Andouille sausage

½ cup yellow onions, diced
Pinch Kosher salt

1 can Glory red beans

Directions

1. Score the sausages along one side and slice them into ¼ inch slices.

Tip: If you do not break the sausage casing, the casings contract in the heat and squeeze the rings of meat into little caps. Scoring lets the slices lay flat against the skillet.

2. Fry the sausage, over medium high heat, until well browned on both sides, 4-5 minutes.

3. Remove the sausage to a bowl.

Tip: Save cleanup buy using your serving bowl.

4. Sauté the onions with the salt until soft and just starting to pick up some color.

Tip: Use the moisture released by the onions to deglaze the pan.

5. Add the red beans and return the sausage to the pan.

6. Continue cooking until the flavors meld and the beans are heated through.

7. Serve the beans over the rice.