Sunday, April 09, 2017

Red Beans and Rice Dinner

This is a fantastic recipe for easy preparation in the Camp or at home. Turn an ordinary, ready-to serve side dish into a full-blown meal with just a few additional ingredients. A great one-pot dinner making clean-up a breeze.


2 pkgs. of your favorite ready-to-serve Red Beans and Rice.   
1 small onion (diced)   
½ ring Polish or Smoked Sausage (thinly sliced)   
1 15oz. can Chili-ready diced tomatoes   
Garlic salt   
Olive oil   
1 tsp Balsamic Vinegar (opt)   


In a medium-sized saucepan, add a tablespoon of olive oil and the onions cut in small dices. Season with a bit of rosemary and garlic salt and sauté until translucent. Thinly slice up the sausage and add it to the onions. Continue to sauté another one or two minutes, stirring regularly until the sausage is nice and hot. 

De-glaze with the vinegar and tomatoes and simmer until hot through and through. Add the two pouches of ready-to-serve Red Beans and Rice and cook, stirring vigorously for another couple of minutes.

Serve as is or with a garnish of your favorite shredded cheese.

Serves 2-3 (for 4-5 servings add an additional pouch of the rice and another half of the sausage).


Wild Rice Sauté
(Make the following substitutions)
Rice: Long Grain and Wild
Meat: 1 lb. of Chicken or Venison (or any game meat)
Herb: Sage
Moisture: Mushrooms or your favorite cream/onion soup.