When I think “back to school” food, I think, “What can I fix quickly and easily?”
Read: requirements must be a short list of ingredients, little to no prep, and not high maintenance (don’t have to stand over the stove and stir it).
Bonus if most of the ingredients are things I probably already have on hand.
The following recipe fits this bill. While at first glance, it might seem odd to be eating red beans and rice in the scorching South Mississippi heat of August, let’s face it, we’re used to throwing out rules about seasons down here.
Want to wear your open-toed shoes year round? You totally can.
Wish you could get away with not EVER wearing panty hose if you don’t want to? Come on down.
On the flip side, it can be difficult to make your Christmas candy in 97% humidity. Around here, we eat what sounds good, whenever that may be.
You might also think this list of ingredients looks a little long for a “throw something together because I have neither the time nor the wherewithal to do anything else because both children have these lists of vocabulary words, multiplication tables, and these things called sight words to go over” kind of night.
But consider this: you can find chopped bell pepper, onion, and celery, all together in one container, in the produce section of the grocery store, and green onions come pre-chopped, too, but garnishing is a frill that doesn’t generally happen on a school night (or many other nights, for that matter), so feel free to leave that off. Also, I use that minced garlic in a jar when in a hurry. Bye-bye, prep (except that you do have to slice the Andouille sausage, but that doesn’t take but a minute). Thus, assemble of this recipe requires the following:
Red Beans and Rice
1 pound dried red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1/2 pound andouille sausage, sliced
3 tablespoons Creole seasoning
Hot cooked rice
Garnish: sliced green onions
1. Dump the red beans, water, pepper/onion/celery mixture, pre-chopped green onions, garlic, sausage, and seasoning in a crockpot.
2. Cook, covered, at HIGH 7 hours or until beans are tender.
Serve with hot cooked rice. Garnish, if desired. (Or not.)
Jenny Mac claims both Oxford, MS and Auburn, AL as hometowns, but for the past ten years has been enjoying the life she and her husband, Noel, have made for themselves in South Mississippi. She writes about family, life as a working mom, things she loves (like college football), things she doesn’t (like revolving doors), and the things she sees God doing in her life and the life of others. You can find Jenny Mac at Crumbs Under the Table.