Sausage with Red Beans and Rice

1 pound mild or spicy smoked sausage, cut up
1 can light red kidney beans, drained
1 can red beans, drained
1 can tomato sauce
1 small onion, diced
1 small bell pepper (optional)
1 heaping tablespoon minced garlic
salt and pepper to taste
Frank's Red Hot Sauce
Tony Chachere's Cajun Seasoning

Saute onion and bell pepper in a little vegetable oil until almost tender; add garlic.  Add sausage, cook for 5-10 minutes until it lets some of its juicy goodness out.  Then add both beans.  Add up to 1 can of tomato sauce, depending on how much liquid you prefer.  Season with Frank's Red Hot and Tony Chachere's.  Serve over cooked rice with some nice crusty french bread.

Serves 4 

Stromboli

Such an easy, delicious and quick weeknight supper!  My only regret with this recipe is that I did not make two.



1 can Pillsbury pizza dough (I used the thin crust)
Pepperoni
Shredded mozzerella
6 slices of deli salami
6 slices hot capicola
(The ingredients can vary to your tastes;  I might try a sausage and pepper stromboli next time)

Preheat the oven to 375.

Unroll the pizza dough onto a cookie sheet.  I sprinkled some cornmeal on the sheet first, but this is totally optional.  Layer the pepperoni first, down the middle of the dough.  Use as much as you like. :)

Sprinkle mozzerella cheese on top of the pepperoni.  Then layer the salami, then more cheese, then capicola, then more cheese, if you want.

With a pair of kitchen shears, cut the dough into strips and fold over the filling. 

Pour a few tablespoons of olive oil into a shallow bowl, sprinkle in some italian seasoning and garlic powder.  Brush over the dough.

Bake at 375 for about 15 minutes, until lightly browned.  Serve with warmed marinara sauce for dipping.