King Creole Sausage and Bean Wrap |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This makes a hearty, delicious, and easy lunch or dinner. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1 cup diced celery |
2 cloves garlic, minced |
1 tablespoon dried oregano |
1 tablespoon paprika |
2 teaspoons onion powder |
2 bay leaves |
kosher salt |
1 (15 1/2 ounce) can kidney beans, with liquid |
1 lb andouille sausage, cut into 1/4 inch slices |
1 cup cooked long grain white rice, warm |
4 10-inch flour tortillas |
Directions:
1. In a large nonstickskillet, add the olive oil and heat over medium heat.
2. Add in the onion, celery,garlic, oregano, paprika, onion powder, and bay leaves.
3. Saute and stir occasionally, for 5 minutes or until the onion is tender.
4. Season with kosher salt (about 1/2 teaspoon is what I use).
5. Tranfer mixture to a large saucepan; add beans with liquid.
6. Heat over medium heat.
7. Clean out skillet; return to the burner and heat over high heat.
8. Add the sausage and cook for 5 minutes, turning to brown all sides.
9. Using a slotted spoon, add the sausage to the bean mixture.
10. Add the rice; stir to mix; Take out the bay leaves.
11. Spoon filling onto tortillas; roll-up/wrap; serve warm.
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