Cheap Beans & Rice.

Cajun Beans and Rice
This recipe works well for kidney, red, or black beans.

1 lb. dried beans
1 medium onion, chopped
2 cloves garlic, pressed
1 bay leaf
1/2 lb. sausage, (kielbasa or other flavor of choice) cut into bite-size pieces
Cajun seasoning, such as Chachere's, or hot sauce to taste
Hot cooked rice

Wash the beans and put in a bowl. Cover with water and cover bowl. Leave to soak over night. In the morning, drain the beans and wash again.

Put the beans in a sturdy dutch-oven pot, add remaining ingredients, and add enough water to cover all. Bring to a boil then reduce to a simmer. The beans will need to cook for several hours. Stir occasionally, and add more water, a cup at a time, as needed.

When the beans have cooked down to a very thick gravy-like consistency, they're ready to eat. Serve over the rice.

This is not a "pretty" meal. My kids call it Bean Glop, but they *love* it. We serve it with homemade cornbread for a very filling meal.

Just to note: The original recipe, which was for New Orleans style Red Beans and Rice, also called for "salt and pepper to taste". If you use the Cajun seasoning, as we do, you do not need salt, or pepper. In fact, you want to be careful how much seasoning you add because it has a high salt content. If, however, you use hot sauce, you can add salt and pepper too, if desired.

This recipe feeds my family of four, with enough left over to be lunch for 2 people. At 6 servings, this meal, including the cornbread, costs about .60 cents a serving.