the recipes

Cajun Quick Red Beans

• 2 12-oz cans kidney beans (drained and rinsed)
• 1 pound smoked sausage or kielbasa, cut into 1/4 inch rounds
• 4 cloves fresh garlic, finely minced
• 1 large onion, cut into fine dice
• 1 large bell peppers, chopped
• 2 ribs celery, diced fine
• 4 Tbs. vegetable oil (for saute)
• 1/2 to 1 cup beer (lager)

Herbs and spices:

• 2 bay leaves
• 1 t. black pepper
• 1/2 t. white pepper
• 1/4 t. red pepper
• 2 t. dried basil
• 3/4 t. rubbed sage
• 2 t. salt (then to taste)
• 4 Tbs. dried parsley
• 1 bunch fresh green onions, chopped

Preheat large, heavy-bottomed pot over medium heat for a couple of minutes, then add sausage, stirring occasionally until slices are slightly browned. Remove sausage, add oil, and saute garlic and onionuntil onions are limp and clear. Add celery and bell pepper and saute for 5 minutes. Pour the drained beans and beer into the saute (until it reaches a slightly soupy texture), and cook for another 5 minutes. Add peppers and dried herbs, tailoring the spice to your own liking. Simmer on low heat for as long as you like, stirring occasionally.

Fifteen minutes before serving, remove one cup of beans and mash them in a bowl with a fork, then return to the pot –  the starch from the crushed beans will add a silky texture of the final product. Add parsley and green onions. Simmer about 15 minutes, fine-tune spices, and serve over white rice.

Serves 8