Recipe: Lucy’s Red Beans & Rice

Recipe courtesy Lucy Greer; Greer’s Markets

INGREDIENTS:

1 lb Conecuh or other smoked sausage, cut into bite size pieces
1 Finely chopped onion
3 ribs Finely chopped celery
1 finely chopped green bell pepper
15 oz tomato sauce
3, 15 ½ oz cans red kidney beans, only 1 drained
½ teaspoon ground sage
½ teaspoon dried thyme
1/8 teaspoon cayenne pepper (optional)
2 teaspoon Tony Chachere’s or other Creole seasoning
2 teaspoon syrup, such as Alaga

STEPS:

Heat a pot over medium high heat and add sausage. Cook for 5 minutes until it begins to brown. Add syrup and stir to combine.

Add onion, celery and bell pepper and continue to cook over medium high heat for 5-10 minutes until vegetables soften.

Add tomato sauce, kidney beans, sage, thyme, cayenne, and creole seasoning. Stir well and bring to a boil.

Reduce heat to simmer and bubble over medium low for 20 minutes. Serve over rice.

ABOUT GREER’S:

Greer’s Markets and Catering (multiple locations)
www.greers.com
Catering inquiries: 251.380.7781
Email: catering@greers.com
*Greer’s now offers online ordering with free store pickup at several of its markets!
*Greer’s also offers grocery delivery online through Instacart!

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