Monday Red Beans & Rice

Successful recipe by Lolo =)

Serving 7-8
2 cans = 1 kg red beans
2 chopped shallots
1/2 chopped red bell pepper
2 tbs of olive oil/veggie oil
200 grams 1/2 moon smoked sausage
200 grams 1/2 and halved longitudinally smoked sausage
4 shakes of Worcestershire sauce (salsa inglesa) Heinz
1/2 cup white wine - I used Picpoul-de-Pinet
cayenne pepper to taste ( I did an extra 2 shakes for a tinge spicy)
thyme to taste
1 tablespoon herbes de provence
1/2 teaspoon paprika
1 cup water (less/more depending if you like your beans runny or hearty)

Saute sausage, shallots, bell peppers, 1 tbs veggie oil until browned in medium sauce pan. Add beans, water, other tbs of oil, worcestershire, thyme, hdp, paprika, & cayenne. Let sit for 45 minutes, add more water if too thick. The other 200 grms of 1/2 and halved longitudinal smoked sausage brown in a skillet. Serve on white rice with red beans on top.

White rice - 8 people
3 yogurt cups of white basmati rice
3 tbs of veggie oil
5 cups water
3 tbs real butter salt or sweet
salt to taste

Add water, rice, veggie oil, and salt to a medium sauce pan, make sure salt is too tate (w/e you taste the salt in the rice, the salty it will be!). Put to med-high heat (6-8: depending on how hot your stove is) until the water reduces to holes ("eyes") in the rice. Bring heat down to 3-5 heat for about 20-30 minutes until rice is done and not burnt. Serve in bowl over lettuce and top with red beans.

Bon appetit!
Lolo