Saucy Kidney Beans And Rice
Florence
Course Main
Cuisine Ameican
- 1 cup uncooked long grain white rice
- 2 - 16 oz cans red kidney beans plus 2 cans water
- 8 oz cooked smoked sausage chopped
- 1 small onion diced
- 1/2 tsp any Creole seasoning blend
- 1/4 tsp hot sauce
- 1/4 tsp cayenne pepper
- 1/8 tsp black pepper
Cook rice according to package directions.
Add all remaining ingredients into a large saucepan over low heat and simmer for 25 to 30 minutes.
Add cooked rice to kidney bean mixture.
Stir until rice is mixed in well.
Serve.
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Hearty Kale Bean Soup In No Time Flat
Florence
Course Soup
Cuisine American
- 1 Tbsp olive oil
- 2 regular carrots diced
- 1 small onion diced
- 1 garlic clove minced
- 2 - 32 oz boxes chicken or vegetable broth
- 4 cups tightly packed cleaned and chopped kale
- 1 - 15 oz. cannellini beans drained and rinsed
- 1/4 cup fresh shredded Parmesan cheese
In stock pot over medium heat add olive oil, carrots and onions and cook until softened.
Add the garlic and stir, cook for a few minutes so garlic flavor combines.
Add the broth and kale to the pot, bring to a boil, reduce heat just so the soup stays at a gentle simmer and cook for 10 minutes or until kale is tender.
Add the beans and cook until heated through, stirring occasionally.
Serve hot in bowls with Parmesan cheese sprinkled over each serving.
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