Pork Andouille Sausage with Red Beans and Rice

By Claude

This is the quicker method - used can beans, less cook time.

Ingredients

• 1 cup rice - cooked - white or brown
• 4 oz of Andouille sausage, sliced
• 1 medium onion diced small
• 1 tablespoon of oil
• 2 garlic cloves, finely chopped
• 1 15.5 oz Kidney Beans (light or dark red) drained and rinsed
• 2 teaspoons Cajun seasoning (amount to taste)
• optional
• several drops of Tabasco sauce to taste

Preparation

Step 1

Cook the rice according to package rice directions.

In a fry pan put 1 tablespoon of oil and fry the sausage until the fat is released and the sausage is golden brown. Cook to your taste usually 8-10 minutes.

Mean while, chopped the onion and garlic.

When the sausage is done, use a slotted spoon to remove the sausage to a plate and hole.

Add the onion and garlic to the fry pan and cook about 3-5 minutes.

Drain and rinse the beans. Add the can of beans to the fry pan along with about 1/3 cup of water. Heat on medium high until water boils then lower heat and simmer about 5 minutes to heat the beans through. More water may need to be added.

Season this mixture with the Cajun season and/or optional hot sauce.

When heated add the sausage back to the fry pan and heat 2-3 minutes stirring to mix well.

When heated through - serve