Wednesday, October 30, 2013

Sweet and Spicy Red Beans over Rice

Can you believe I've never fixed "red beans and rice"? Why you ask, because growing up it wasn't something we ate. We only ate beans in chili or baked beans.
If I was at someone's house, it was plain pinto beans with plain rice. YUCK
It honestly never occurred to me to fix them the way I "would" eat them. Well, that changed a few days ago.

Here is what I did:

Sweet and Spicy Red Beans over Rice
1 can kidney beans, rinsed and drained
1 can diced tomatoes
1/2 cup tomato sauce
1 cup chicken broth
1 TBSP Worcestershire sauce
2 TBSP brown sugar
1/3 cup ketchup
1/4 cup grainy mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika 
1 tsp chili powder
1/4 tsp red chili flake (more if you like heat)
1 pkg Johnsonville chicken sausage with apples, sliced

1 cup rice, cook according to package

All ingredients, except rice, go into the slow cooker. Stir well and place on low, cook for 6 hours and serve over rice. A super simple dish that is packed with flavor!

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