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Red Beans and Rice with Chorizo and Smoked Sausage<\/strong><\/p>\n This is something I came up with when I was quite hungry and wanted something warm and filling on a cold winter night. \u00a0It is easy to fix, requires little of you other than your take on seasonings, and \u2013 well, winter is not over yet where I live and on a cold night, this is good, filling and tasty. It\u2019s still cold outside at night where I live, and we had a dry Winter, appear to be having a rather dry Springs (not a good sign), and \u2013 well, the lakes where people were ice fishing about six weeks ago are thawed and full of feather flockers, so coming home from an adventurous hike to a warm kitchen that carries the scent of food waiting for you is always a good thing.<\/p>\n For starters, put a stockpot on the stove. \u00a0Make sure it has a lid, because that keeps the flavor and moisture in the mix.<\/p>\n Note that I start with 4 cans of beans in chili sauce: Figure 1 1\/2 to 2 servings per can, and adjust the volume according to how many people you\u2019ll be providing sustenance for the evening.<\/p>\n Ingredients:<\/strong><\/p>\n Olive oil or corn oil to cook the chorizo sausage<\/p>\n Four 12-ounce cans of red beans in chili sauce (Please note: I use 2 cans of beans, since it\u2019s just me. I can get four meals out of this, so adjust your volume accordingly.)<\/p>\n 1\/2\u00a0 (or more) chopped onion<\/p>\n One chorizo sausage (mild or hot, your choice, but the mild seems to provide the best flavor)<\/p>\n One smoked sausage, cut into 2-inch pieces (N.B: if you need more of this, add it)<\/p>\n 1\/2 \u00a0cup of uncooked<\/u> rice<\/p>\n Directions:<\/strong><\/p>\n I start cooking the chorizo by squeezing it out of the tube into the cooking pot, smooshing it up and giving it a good stir until it is cooked. Keep an eye on it, because this is where your flavor is.<\/p>\n It is raw pork, so cook it enough to release the flavor, and it will finish cooking as you add ingredients to the mix. Use the whole tube of it. Don’t let it get crisp: that is overdoing it.<\/p>\n Once the chorizo is cooked, add the rice, cut up smoked sausage, and beans in chili sauce. Put the onions in last, to keep them crisp, or sprinkle them on top when serving it.<\/p>\n Stir this mixture thoroughly and put the lid on the pot. Keep checking on it. If it seems to be too dry, then add some beef broth, 1\/2 cup at a time, to the mix, to keep it simmering.<\/p>\n IF you think it would cook better in the slow cooker, give that a try on low, because the lid will keep the moisture in and the rice will cook evenly. You could do this with the InstaPot if you’re in a hurry, but I haven’t tried that method yet. A slow simmer on the stovetop\u00a0 or in the slow cooker seems to work best for flavor.<\/p>\n Whatever you do, check on it frequently so that if the moisture\/liquid in the mix becomes too reduced, you can add some beef or chicken broth to it. On the stovetop, I gave it 45 minutes because of the direct heat from the gas flame. In the Crockpot, cook it on \u201cLOW\u201d and keep checking it.<\/p>\n Add some cornbread or biscuits and butter to the table, plus cut-up veggies and other finger foods and enjoy your meal.<\/p>\n","protected":false},"excerpt":{"rendered":"