about 2 months ago I was the host for my book club (we take turns hosting)...
depending on the book and the host sometimes there is food served per the genre of the book...
we meet at 7, so usually there is a dessert but it can be a little late for dinner
(well, that's a late dinner for me...)
anyways, we had read the book Five Smooth Stones a book set in the south during the 60's (great book, I highly recommend)...
and the main character in the book was know for his great cooking ability, his specialty being Red Beans and Rice...so I decided to make some for book club, along with corn bread (my recipe is NOT southern but I like it and it's what I made) and a gooey butter cake (recipe to follow soon...)
anyways, the Red Beans and Rice were a hit with the family and the book club...and it will be a staple on our winter menu...the girl child loves it but doesn't like 'sausage' aka kielbasa & the boy child loves it and he doesn't like beans...so she eats his beans and he eats her kielbasa and I figure they are both getting a protein....
Red Beans and Rice
1 (16 ounce) package turkey kielbasa, cut diagonally into 1/4 inch slices
1 onion, chopped
3-4 stalks of celery, chopped including leaves
1 cup sweet peppers* chopped
1 clove garlic chopped or grated
2 (15 ounce) cans canned kidney beans, drained
1+ cups broth (chicken or veggie...or water and bullion)
1 (16 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1 bay leaf
salt to taste
1/2 teaspoon pepper
rice (I used jasmine rice both times I've made it...we are in love with jasmine rice!)
Start/cook rice (per your rice cooking directions)...
In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, celery, sweet pepper and garlic; saute until tender. Pour in beans, broth and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
This is a very easy recipe and all ingredients that I usually have on hand, I've added it to my throw down recipe list!
*I get a big bag of peppers and use them in everything...I like these better than the plain ol' green peppers, sweeter...and bonus the kids like to eat them as a snack after school with ranch...