Red Beans and Rice

Recipe adapted from Jane Brody by The Frugal Foodie

Ingredients

• 2 tablespoons olive oil

• 1 small yellow onion

• 1 small green or red bell pepper

• 1-2 cloves of garlic

• 1 14 ½-ounce can stewed tomatoes, undrained

• 1 16-ounce can red beans, drained

• 1 teaspoon dried thyme

• ¾ teaspoon hot pepper sauce (i.e. Frank’s) or to taste

• Rice, prepared

Instructions

1. Heat oil in a 10-inch skillet over medium-high heat.

2. Coarsely chop onion and place in skillet.

3. Coarsely chop bell pepper and add to skillet with garlic, Cook for 3 minutes, stirring occasionally.

4. Stir in tomatoes, beans, thyme, and pepper sauce. Simmer uncovered for 8 to 9 minutes, stirring occasionally.

5. Serve over rice, with cornbread if desired.