For lunch, in celebration of Mardi Gras, we had Slow Cooker Creole Andouille Sausage and Red Beans with Rice. This time I added frozen okra, garlic bratwursts, and chipotle and cayenne pepper to the mix!
I made a 2 parts basmati brown rice and 1 part wheat berry mix to stir into the red beans and sausage.
Written by sneaky Andy: “The added dead bugs Andy found in the yard were an excellent addition. I never realized that mole bugs had the savory taste of roast pork. Not ever washing my pots and pans also gives it a “homey taste.” Delish!”
I was served these the other night at the Samuel DuBois Cooke Society Dinner at Washington Duke Inn & Golf Club. From what I could tell, it was basically mashed potatoes and white beans together. I thought cream cheese would work nicely as a third player. Here’s my take on it…we loved them!!
- 6 cups quartered potatoes, with or without skins, (about 2 lbs)
- 1 can great northern beans
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 cup nonfat milk
- 1 (8 ounce) package reduced fat cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Place potatoes and enough water to cover in 3-quart saucepan. Bring to boil. Reduce heat to medium; cook 20 to 25 minutes or until tender. Drain.
Meanwhile, place sauté over medium heat and warm beans through. Add garlic and thyme.
Place the cream cheese, beans, milk, salt and pepper in the pot with the potatoes, mix until light and fluffy. Serve immediately.
Andy will be having “shepherd pie” style leftovers of the Creole red beans topped with these creamy mashed potatoes!
Finally, we purchased a new Pale Ale from one of my favorite breweries Bell’s Brewery. This is a great winter beer! “A blond ale, with a distinctive spicy, floral aroma and taste.”