NAVIGATION
SOCIAL
ADDRESS 53 Jones Circle Nashville Tennessee 37138
CONTACT livenletdine@gmail.com f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Recipe Blank

INGREDIENTS

2-3 15 ounce Cans Kidney Beans (half drained) 1/2 Lb. Andouille Sausage (chopped into half-moons) 2 Tbsp. Bacon Fat 1/4 Cup Chopped Tasso ham (or smoked ham) 1/2  Large Yellow Onions, diced 2 Stalks Celery Hearts. diced 1 – 1 ½ Cup Mixed Bell Pepper (about ½ each Red , Yellow and Green), diced
Red Beans & Rice A Weeknight Version of a Cajun Classic ! 
In a large bowl or in the can with a wooden spoon, crush a decent amount of the beans. This will help us achieve the right texture later. Set aside. In a large deep walled pan heat the bacon fat. When hot add the Andouille sausage and chopped ham. Sauté for 3-4 minutes. When the sausage and ham have browned and released enough oils, remove to a bowl with a slotted spoon and set aside. To the same pan, add the onions, green pepper, and celery. Season with salt, pepper and cook till translucent. Add the garlic, bay leaves, parsley and thyme. Adjust the heat level to your preference using the cayenne. Sauté till fragrant (about 30 seconds). Return the Andouille / Ham to the pan and saute for one minutes. Add your Beans and juices and crush a decent amount of them with a wooden spoon. Add the chicken stock (as needed to create your desired gravy). Adjust the seasoning with chicken bouillon, salt and pepper (to taste). Cover and bring to a strong simmer, reduce heat and simmer for 15 minutes, stirring occasionally. Add additional stock if needed. If you desire a thicker gravy you can stir in 2 tsp of cornstarch diluted in just enough water (or stock) that is needed to dissolve. Stirring often, bring to a strong simmer then reduce heat to thicken. Simmer for 10-15 minutes or until the flavor has developed to your liking. Remove the bay leaf and serve over steamed white rice!
Weeknight Red Beans w Rice
Salt and Fresh Ground Black Pepper (to taste) Pinch Cayenne Pepper (to taste for heat) 2-3 Med Garlic Cloves, minced  2-3 Bay Leaves 1 Tbsp. Dried Parsley 2 tsp Thyme 1 – 1 ½  Cups Chicken Stock, as needed to thin 1 Tbsp Chicken Bouillon (to taste) Kosher Salt Fresh Ground Black Pepper
Red Beans & Rice A Weeknight Version of a Cajun Classic ! 
Recipe Blank

INGREDIENTS

2-3 15 ounce Cans Kidney Beans (half drained) 1/2 Lb. Andouille Sausage (chopped into half-moons) 2 Tbsp. Bacon Fat 1/4 Cup Chopped Tasso ham (or smoked ham) 1/2  Large Yellow Onions, diced 2 Stalks Celery Hearts. diced 1 – 1 ½ Cup Mixed Bell Pepper (about ½ each Red , Yellow and Green), diced
NAVIGATION
SOCIAL
ADDRESS 53 Jones Circle Nashville Tennessee 37138
CONTACT  livenletdine@gmail.com f:
Copyright 2002 Blacks Culinary
In a large bowl or in the can with a wooden spoon, crush a decent amount of the beans. This will help us achieve the right texture later. Set aside. In a large deep walled pan heat the bacon fat. When hot add the Andouille sausage and chopped ham. Sauté for 3-4 minutes. When the sausage and ham have browned and released enough oils, remove to a bowl with a slotted spoon and set aside. To the same pan, add the onions, green pepper, and celery. Season with salt, pepper and cook till translucent. Add the garlic, bay leaves, parsley and thyme. Adjust the heat level to your preference using the cayenne. Sauté till fragrant (about 30 seconds). Return the Andouille / Ham to the pan and saute for one minutes. Add your Beans and juices and crush a decent amount of them with a wooden spoon. Add the chicken stock (as needed to create your desired gravy). Adjust the seasoning with chicken bouillon, salt and pepper (to taste). Cover and bring to a strong simmer, reduce heat and simmer for 15 minutes, stirring occasionally. Add additional stock if needed. If you desire a thicker gravy you can stir in 2 tsp of cornstarch diluted in just enough water (or stock) that is needed to dissolve. Stirring often, bring to a strong simmer then reduce heat to thicken. Simmer for 10-15 minutes or until the flavor has developed to your liking. Remove the bay leaf and serve over steamed white rice!
Live and Let Dine
Live n Let Dine