Red Beans and Rice Casserole

Serves 6-8

2 (15-ounce) cans red beans^* (drained)

1 pound smoked sausage, mild or hot (chopped)

2 tablespoons olive oil

2 cloves garlic (minced)

1 cup chopped onion

½ cup chopped celery

1 cup chopped green bell pepper

1 cup chopped red bell pepper

½ teaspoon paprika

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon cayenne pepper

2 cups rice

5 cups water

5 beef or chicken bouillon cubes

1 tablespoon butter

Salt and pepper (to taste) 

 

1. In a pot, bring water to a boil. Dissolve bouillon cubes. Add butter and rice. Cover and slowly cook rice until tender. Remove from heat. Add salt and pepper to taste.
2. In a large frying pan (or skillet), heat olive oil and sauté onion, garlic, celery, peppers, paprika, thyme, oregano, cayenne, salt, and pepper for approximately 5 minutes. Remove from pan and set aside.
3. Add sausage to pan and cook until done and meat is browned. Remove from heat.
4. Preheat oven to 350° F.
5. Combine rice, beans, vegetable mixture, and sausage. Mix well. Transfer into a greased casserole dish. Bake at 350° F for approximately 10-15 minutes.

* Use canned beans, or see recipe: Slow-cooked Beans.