This is a really easy, very tasty version of red beans and rice. My family loves it.
1 lb. smoked turkey sausage, quartered lengthwise and sliced
1 onion, finely diced
4 cloves garlic, minced
1 T. chili powder
2 t. cumin
1 t. oregano
1/2 t. crushed red pepper flakes
1/8 t. cayenne pepper
2 cans (15 oz) fully cooked red beans
2 c. beef stock
2 T. flour + 3 T. water
Salt and pepper, to taste
3 cups cooked rice (3/4 cup servings)
1. Cook sausage, onion and garlic in large stock pot for 5-8 minutes, until onion is tender and sausage is starting to brown. Stir in seasonings and cook for an additional minute, until very fragrant.
2. Pour in red beans and beef stock. Bring to a boil, reduce heat, cover and simmer. Simmer as little as 15 minutes, just to heat through and combine flavors or let simmer all day for fully developed flavor.
3. Before serving, remove about a cup worth of beans with a slotted spoon. Mash and return to the pot. Bring back to a boil. Stir together the flour and water until smooth. Slowly pour into the pot while stirring constantly. Boil for about 5 minutes, until thickened enough to cover the back of a spoon. Season to taste with salt and pepper. Serve over cooked rice.
Recipe adapted from Cooking During Stolen Moments