Red Beans and Rice (quick method)

Traditionally, Cajuns make red beans and rice on Monday, using the ham hock from Sunday’s supper. Of course, vegetarian cooks aren’t bound by such tradition, but it’s still a great dish on Monday…or Tuesday, Wednesday or Thursday. This is a quick version, using canned red beans. Kidney beans, either red or pink, may be substituted.

1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
2 cans red beans, or kidney beans
1/2 teaspoon thyme
1 bay leaf
a few grinds fresh black pepper
a pinch of white pepper
1/4 teaspoon cayenne, optional
hot cooked rice (Either long grain white or quick-cooking brown)
Tabasco for serving

Sauté onion and bell pepper in oil, until soft, about 10 minutes. Add beans, thyme, bay leaf, and peppers. Stir in 1/2 cup water. Simmer over medium heat for 15 to 20 minutes. Remove bay leaf. Serve over hot rice, with dashes of Tabasco, if desired.