This is one of Tim’s signature meals. He makes it in a slow cooker and brings it to potlucks at work and for his cycling buddies. When he cooks it for the family, he uses mild chilies and keeps the heat down. For his friends, he chooses hotter chilies and adds some hot sauce. This is particularly good made with venison sausage, which has more flavor and texture than store bought sausage, but use what you have. It’s a particularly healthy and hearty meal that’s also quick and easy and inexpensive. And it works for low carb and gluten free, and can easily be adapted for vegetarian. In short, this recipe works for all your friend’s special dietary requirements. But at our house we aim to eat a wide variety of everything, especially green chilies, garlic and onions. This meal has it all.
Red Beans and Rice
Ingredients
- 3 cans light red kidney beans
- 1 lb smoked sausage
- 2 cans mild green chilies
- 1 medium onion chopped
- 4 cloves fresh chopped garlic
- garlic salt to taste
- Cajun seasoning to taste
Instructions
- Slice sausage into small bite sized pieces.
- Sauté onion and garlic in a small amount of olive oil until softened.
- Transfer onion, garlic, and all remaining ingredients into a medium sized slow cooker.
- Use a fork to mash up to ½ of the beans, creating a thick sauce.
- Cook until heated through or all day on low.
- Serve over cooked rice.
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