Bonfire

If you find yourself going out to the country for a bonfire on a chilly evening in late October then by all means be sure to take a big pot of red beans and rice.

While the fire will warm cheeks and keep the shivers away, folks will enjoy a hearty, tasty supper that fills their hungry bellies and warms them from the inside out.

Mod Girl's Basic Red Beans and Rice

1. Bring 2 cups of chicken broth to a boil, add 1 cup of brown rice and 2 bay leaves, cover and simmer over low heat for 40 minutes.
2. While the rice is simmering saute 2 cloves of minced garlic, 1 bell pepper (red or green), and 1/2-1 cup chopped onion in olive oil until tender.
3. Slice a 14 oz. package of fully cooked smoked sausage into bite-sized pieces.
4. In a large crock-pot or oven safe Dutch oven combine 4 cups of cooked red beans (if using 2 cans of red beans be sure to drain and rinse them), the sauted vegetables, the sausage, and the cooked rice, don't forget to include the bay leaves. Add a few light shakes of cayenne pepper and Tabasco sauce, as well as a generous shake (or two) of Jane's Krazy salt. Add a few tablespoons of water for additional moisture, drizzle with olive oil, and stir.
5. Cover, set the crock-pot on low, and cook for a few hours. Or, cover and place in a warm, 175-200 degree oven for a few hours.
6. Remove the bay leaves before serving and offer additional Tabasco sauce when dishing it up.
7. This recipe serves 6-8 people. However, do not be afraid to double it; folks will be scraping the pot clean! Chilly nights make everyone hungry for a warm, hearty supper.