[OT] Supper Tonight

Simple, but always good, New Orleans red beans and rice.

2 bags kidney beans
2 pounds pork & venison sausage
1 *very* large onion
salt, pepper, ground cayenne pepper to taste
1/2 tsp. sugar

Rinse beans, cut up sausage, cut up onion and just throw it all in a big pot
and let it simmer for 4 hours, then serve over rice. [The sugar is to take
the gas-producing out of the beans.]

Serves 8.

Yum!

--
Hugs,

CatNipped
http://www.PossiblePlaces.com/CatNipped/

CatNipped wrote:
Simple, but always good, New Orleans red beans and rice.

2 bags kidney beans
2 pounds pork & venison sausage
1 *very* large onion
salt, pepper, ground cayenne pepper to taste
1/2 tsp. sugar

Rinse beans, cut up sausage, cut up onion and just throw it all in a
big pot and let it simmer for 4 hours, then serve over rice. [The
sugar is to take the gas-producing out of the beans.]

Serves 8.

Yum!

I loves me some red beans & rice! But what, no "holy trinity"? Bell
pepper, onion and celery? (I usually add garlic too.) You just reminded me
I forgot to buy Andouille sausage yesterday. Just as well. I loaded up on
veggies and got a corned beef brisket on sale for St. Paddy's next week.

Jill

CatNipped wrote:
and let it simmer for 4 hours, then serve over rice. [The sugar is to take
the gas-producing out of the beans.]

Interesting... in Mexico we let the beans soak in water overnight. Then
we toss the water out to prevent flatulence.

--
Victor M. Martinez
Owned and operated by the Fantastic Seven (TM)
Send your spam he
Email me he

"jmcquown" wrote in message
.. .

I loves me some red beans & rice! But what, no "holy trinity"? Bell
pepper, onion and celery? (I usually add garlic too.) You just reminded
me
I forgot to buy Andouille sausage yesterday. Just as well. I loaded up
on
veggies and got a corned beef brisket on sale for St. Paddy's next week.

Jill

Yeah, onion was included and I forgot to add that I put 1/2 clove of garlic,
but I don't like bell peppers and celery.

Hugs,

CatNipped

"Victor Martinez" wrote in message
...
CatNipped wrote:
and let it simmer for 4 hours, then serve over rice. [The sugar is to
take
the gas-producing out of the beans.]

Interesting... in Mexico we let the beans soak in water overnight. Then
we toss the water out to prevent flatulence.

LOL, I never know that far ahead what I'm going to feel like eating the next
day! The 1/2 tsp. of sugar (or Beano) takes care of the flatulence.

Hugs,

CatNipped

--
Victor M. Martinez
Owned and operated by the Fantastic Seven (TM)
Send your spam he
Email me he

CatNipped wrote:
"jmcquown" wrote in message
.. .

I loves me some red beans & rice! But what, no "holy trinity"? Bell
pepper, onion and celery? (I usually add garlic too.) You just
reminded me I forgot to buy Andouille sausage yesterday. Just as
well. I loaded up on veggies and got a corned beef brisket on sale
for St. Paddy's next week.

Jill

Yeah, onion was included and I forgot to add that I put 1/2 clove of
garlic, but I don't like bell peppers and celery.

Hugs,

CatNipped

I'm not wild about bell pepper or celery either; I mince it very, very fine
so it disintigrates! In fact, I don't care for onion, either and it gets
the finely minced treatment as well. For me, it's not the taste of these
things, it's the texture. I can't stand biting into the crunch of a hunk of
onion... it's like fingernails on a chalkboard to me.

Jill

CatNipped wrote:
"Victor Martinez" wrote in message
...
CatNipped wrote:
and let it simmer for 4 hours, then serve over rice. [The sugar is
to take the gas-producing out of the beans.]

Interesting... in Mexico we let the beans soak in water overnight.
Then we toss the water out to prevent flatulence.

LOL, I never know that far ahead what I'm going to feel like eating
the next day! The 1/2 tsp. of sugar (or Beano) takes care of the
flatulence.

Hugs,

CatNipped

There's always the quick-soak method - boil, remove from heat, cover and let
sit 1 hour, drain, then cook. But I gather since you simmer this 4 hours
the beans come out fine! I'm like you - I was going to make enchiladas
yesterday and wound up making potato-leek soup instead. Go figure!

Jill

"jmcquown" wrote in message
.. .
CatNipped wrote:
"jmcquown" wrote in message
.. .

I loves me some red beans & rice! But what, no "holy trinity"? Bell
pepper, onion and celery? (I usually add garlic too.) You just
reminded me I forgot to buy Andouille sausage yesterday. Just as
well. I loaded up on veggies and got a corned beef brisket on sale
for St. Paddy's next week.

Jill

Yeah, onion was included and I forgot to add that I put 1/2 clove of
garlic, but I don't like bell peppers and celery.

Hugs,

CatNipped

I'm not wild about bell pepper or celery either; I mince it very, very
fine
so it disintigrates! In fact, I don't care for onion, either and it gets
the finely minced treatment as well. For me, it's not the taste of these
things, it's the texture. I can't stand biting into the crunch of a hunk
of
onion... it's like fingernails on a chalkboard to me.

Jill

Ooo, not me. I love big hunks of onion - I like it cooked just about anyway
you can cook it - same with garlic!

Hugs,

CatNipped

CatNipped wrote:
"jmcquown" wrote in message
.. .
CatNipped wrote:
"jmcquown" wrote in message
.. .

I loves me some red beans & rice! But what, no "holy trinity"?
Bell pepper, onion and celery? (I usually add garlic too.) You
just reminded me I forgot to buy Andouille sausage yesterday.
Just as well. I loaded up on veggies and got a corned beef
brisket on sale for St. Paddy's next week.

Jill

Yeah, onion was included and I forgot to add that I put 1/2 clove of
garlic, but I don't like bell peppers and celery.

Hugs,

CatNipped

I'm not wild about bell pepper or celery either; I mince it very,
very fine so it disintigrates! In fact, I don't care for onion,
either and it gets the finely minced treatment as well. For me,
it's not the taste of these things, it's the texture. I can't stand
biting into the crunch of a hunk of onion... it's like fingernails
on a chalkboard to me.

Jill

Ooo, not me. I love big hunks of onion - I like it cooked just about
anyway you can cook it - same with garlic!

Hugs,

CatNipped

I have a recipe for stuffed vidalia onions you might like Email me if
you want to give it a whirl.

Jill

damn, it does sound good. I'll go to the supermarket tomorrow and get the
fixin's.
Jazz & his mama

--

Irulan
from the stars we come
to the stars we return
from now until the end of time
"CatNipped" wrote in message
...
Simple, but always good, New Orleans red beans and rice.

2 bags kidney beans
2 pounds pork & venison sausage
1 *very* large onion
salt, pepper, ground cayenne pepper to taste
1/2 tsp. sugar

Rinse beans, cut up sausage, cut up onion and just throw it all in a big
pot
and let it simmer for 4 hours, then serve over rice. [The sugar is to
take
the gas-producing out of the beans.]

Serves 8.

Yum!

--
Hugs,

CatNipped
http://www.PossiblePlaces.com/CatNipped/