Red Beans and Rice

Now that the leaves (and around here, hedge apples) are falling and the wind is blowing cold, it's time for those hearty dishes we've avoided for months. This meal is simple, inexpensive, full of protein, and served over rice, it's even gluten-free. And since I usually have the ingredients on hand in my pantry and freezer, it's good for those days when I haven't made it to the grocery store in a while.

I've used both andouille sausage and turkey sausage; either one is quite satisfactory. If you don't have fresh veggies, you can cheat with a bag of frozen Cajun mirepoix. I don't actually measure my spices, so the amounts given are approximate. Vary them according to your family's tastes. Some cooks substitute salsa for the Ro-Tel tomatoes.

Personally, I like the convenience of canned beans. But if you have the time and inclination, you can certainly cook your own from dried beans. 

Cajun-Style Red Beans

• 2 T. oil 
• 1 large onion
• 1 large green pepper
• 3-4 ribs celery
• 1-2 tsp. minced garlic

• 4 cans red beans 
• 1 lb. smoked sausage, thinly sliced

• 1 can Ro-Tel tomatoes 
• 3 bay leaves
• 1/2 tsp. thyme
• dash of cayenne pepper
• 1/4 tsp. black pepper
• 1 tsp. cumin

Saute the vegetables in oil till tender, adding garlic at the end. Add the beans, sausage, and seasonings.

Stir and cover. Bake at 300 F for 4-5 hours. The longer, the better! Check occasionally, adding water if necessary to keep the beans moist. (You can also throw this in the crockpot and cook it all day, or overnight.) 

Serve beans over fluffy rice with a side of hot cornbread. Or skip the rice and serve over the cornbread. Or use as a side with a Cajun meal. If you're in a true Louisiana mood, wash it down with sweet tea!

This makes a big batch, so you'll have enough for company, or to put in the freezer, or to save for a quick dinner over the weekend. 

Making a Meat Pie

Today's project was a meat pie.





In northern Michigan, they make single-serving "pies" known as pasties*. Though I've never learned to make a proper pasty, this dish combines many of the same elements and is equally satisfying: tender dough wrapped around a hearty and savory filling of veggies and meat.

I stuffed my pie with hamburger and a medley of vegetables, using a savory white sauce for the "gravy".


I started my filling with about a pound of drained browned beef, a diced onion, and some chopped green pepper. For seasoning, I threw in some salt, black pepper, and a beef bouillon cube.

After the onions were cooked, I stirred in about two tablespoons of flour, added one cup of milk, and turned up the heat. I stirred it until it thickened, and added one can of mixed vegetables. I happen to like this [pictured] combination because it has potatoes in it. But you could tuck in any veggies you like.

I set the filling aside and set to work on a pastry crust. I made enough pastry for a double-crust pie and lined a 10" pie plate:

Instead of a traditional fluted pie crust, I rolled the top crust and cut a circle nearly the size of the plate.

Then I just folded the edges of the bottom layer over the top, pleating as necessary.

I poked some steam holes in the top and baked the whole creation for 50 minutes at 350 F. Now the whole house smells good!





*Pasties: pronounced "PASST-eez". The very best pasties come from Cousin Jenny's, in downtown Traverse City. I usually get the vegetarian ones when I visit because they are simply amazing. The best comfort food ever.