Category: Recipes

This recipe is delicious. It’s very easy because it’s basically putting everything in the pot and you’re done. Yes you need to do a little prep work but let me tell you its well worth it. The flavor in this recipe is great! I did have a problem with ti being a bit salty, so I think next time I would make sure I use a low sodium broth and leave the salt out of this recipe until the end.

The house smell incredible while these were cooking. I looked them on medium for hours and it was well worth it. I am sure you could make these in a slow cooker too. Red beans and rice are a huge southern tradition and something that I have truly grown to love. When I was a child you couldn’t pay me to eat this recipe but now I love beans!!

• 1 pound dry kidney beans
• 4 tablespoons bacon fat
•  1 large onion, chopped
•  1 green bell pepper, chopped
•  4 garlic cloves minced
•  2 stalks celery, chopped
•  6 cups water
•  2 bay leaves
•  1/4 teaspoon cayenne pepper
•  1 teaspoon dried thyme
•  1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
•  1 tablespoon dried parsley
•  1 teaspoon Tony Chachere’s
• 1 pound Andouille sausage, sliced and precooked
• White Rice

Directions:

1. 24 hours before you are ready to cook your recipe you will need to soak your beans. To a large bowl add beans and enough water to cover the beans plus 5 inches of water. Cover the bowl and allow it to set overnight. I prefer 24 hours, but overnight would be fine too.
2. The following day add bacon fat to a large pot and allow it to melt down. At this point if your sausage isn’t cooked you can add it to the pot until the sausage is cooked. Do not remove any of the juices. 
3. Next add chopped vegetables and allow them to cook until they are tender. Add all remaining ingredients and bring to a boil. Taste to see if you need to add salt or not.
4. Once it’s boiling turn heat down to a medium and all to cook for 2-3 hours or until the beans are tender.
5. Cook white rice according to the package instructions.
6. Add a scoop of rice to a bowl then top with a ladle of two of beans. Serve with cornbread or a dinner roll.

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• 1 lbs. lean ground beef
• 1 yellow onion diced
• 1 green bell pepper diced
• 1 small can diced green chilies
• 1 can Rotel
• 3 cloves garlic minced
• 1/4 tsp. cumin
• 1/8 tsp. pepper
• 1/4 tsp. salt
• 1-15 ounce can diced tomatoes
• 1 (16 ounce) can fat free refried beans
• Taco Shells
• Cheddar Cheese
• Lettuce
• Tomatoes
• Sour cream

Direction:

1. Preheat the oven to 400 degrees. 
2. Lightly brown 1 pound of ground beef then drain off any fat. Add onion, bell pepper, and garlic cook until the vegetables are tender. 
3. Add Rotel, diced tomatoes, salt, pepper, and cumin. 
4. Cook until the liquid cooks down around 30-45 minutes on medium then stir in refried beans.
5. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking. 
6. Sprinkle with a generous amount of cheese. Place into the oven and bake at 400 degrees for 6-10 minutes or until the cheese has melted and the tacos are heated through.  
7. Top with your favorite toppings!

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• 1 package of biscuit mix
• ½ cup milk
• ½ tsp. salt
• 2 tbsp. diced jalapenos
• 2 ounces grated cheddar cheese
• 2 ounces grated jalapeno pepper jack cheese

Directions:

1. Preheat oven to 425 degrees
2. Grate cheese and dice jalapenos you may want to remove the ribs and seeds from the jalapenos to low the heat level, then add them to a mixing bowl along with the milk and mix well. To the liquid add the biscuit mix and mix well, but do not over mix or they will not be fluffy. Once it’s all well mixed add the salt and mix again.
3. Line a baking sheet with parchment paper and add twelve equal spoonful’s of batter to the parchment paper. Bake on 425 degrees for 10-15 minutes or until they are done. Watch the biscuits closely so that they will not overcook or burn.

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