Skillet Red Beans
From the Kentucky Fresh Cookbook
By Maggie Green
2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
2 ribs celery, chopped
4 cloves garlic, minced
2 teaspoons dried thyme
3 cups diced fresh tomatoes or two 15-ounce cans diced tomatoes
3 cups cooked, or two 15-ounce cans, red beans, drained
4 green onions, thinly sliced on the diagonal
In a large skillet, heat the oil over medium heat. Add the onion and celery and cook for about 5 minutes, until the onion is softened. Stir in the garlic and thyme and cook for two more minutes. Add the diced tomatoes with the juice, and scrape the bottom of the pan to loosen any brown bits. Add the beans and bring to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the juices thicken. Serve over hot rice and garnish with sliced green onions.
*** I like to serve these beans with a wild rice mix and I also add browned cajun andioulle sausage to the mix.
This recipe was printed in it’s entirety with the permission of Maggie Green. Thank you for sharing Maggie! And as a note to my readers…if you do not have the Kentucky Fresh Cookbook yet, you should seriously consider adding it to your collection!
my little kitchen helper 🙂