Spicy Beans, a lightened up take on the New Orleans classic
I grew up on Zatarain's seasoning mix, but several years ago, on some sort of quest for authenticity, I found Emeril's recipe for red beans . Very tasty, except. SO. HEAVY. Ham hocks? Bacon grease? Tasso? Smoked sausage? ALL OF THESE. I'm not a dock worker. Plus, beans shouldn't give you angina or meat sweats. So, I killed the grease and the ham hocks. HEB doesn't sell Tasso, but I did have an over abundance of ham in my freezer. And I love turkey sausage. It was my main gateway meat during my return to omnivorism. I like Butterball Everyday Smoked Turkey sausage. It tastes more smokey, with less spice, nice and clean. And cheap. Other than that, same spices, and authentic flavor. This freezes beautifully, and after prep is complete, not very labor intensive. Also, I can get my four year old to eat this, as long as I pick out the sausage and green pepper. Apparently that shit is toxic to preschoolers. At some point I'll figure out how to make this in the...