This is the happiest time of the year, unless you are shopping. At the grocery store this weekend I ran into multiple women who must be trying to do too many things on their to-do list. They not only looked frazzled, but they were more than a little snippy. Now if it was one or two people in the store I could understand. However, it was pretty much every woman except one. The one woman was very sweet and reminded me that not everyone is focused on doing too much at the expense of actually enjoying the holidays. I decided a couple of years back after I started snapping at my kids during most of the month of December, that I needed to stop trying to overdo Christmas. A simple Christmas is relaxing, and at the end of the day my kids love curling up and watching a movie with me as much as any over hyped Christmas toy that I spent multiple weekends searching for. So my Christmas gift list is already done, my meal plan is simple, and my Christmas card list is very short. I am also planning a few fun new Christmas adult drink recipes for my husband and I to enjoy on Christmas Eve after the kids go to bed. Being together and happy is the most important part of the season.
In the last month my fridge, oven, and toilet all broke in the same week. Needless to say I haven't had a lot of new recipe posts. Luckily everything is fixed now and Thanksgiving actually got on the table after having my oven prepared at 11:30 at night the day before. In December I try to make my meal plans simple and easy since there are so many other things to do and focus upon. The following recipe is for Spicy Franks and Beans.
Recipe adapted from Better Homes and Gardens Magazine.
Spicy Franks and Beans
Yield: 8 servings
- 2 cups dried black-eyed peas
- 2 teaspoons canola oil
- 1 1/2 cups chopped sweet onions (about 2 small)
- 1 cup chopped green pepper
- 1 cup sliced celery
- 3 cloves garlic, minced
- 7 ounces small cooked smoked sausage links
- 7 ounces andouille sausage links, sliced
- 1 15 ounce can tomato sauce
- 1 14.5 ounce can diced tomatoes, undrained
- 3 1/2 cups water
- Preheat oven to 350 degrees.
- Rinse black-eyed peas and spread on bottom of greased 3 quart baking dish.
- Heat oil over medium heat in a 4 quart dutch oven.
- Add celery, garlic, green pepper, and onion.
- Cook, stirring frequently, for 3 minutes.
- Add sausage slices and links and cook 2 minutes.
- Add tomato sauce, diced tomatoes, and water and bring to a boil.
- Pour tomato mixture oven beans and cover with foil.
- Cook for 1 hour.
- Stir and uncover.
- Bake 45 minutes more, stirring 2-3 times.
- The total cooking time can vary. Check the beans 20 minutes after uncovering (step 10). They maybe done, or can take up to an additional 20 minutes.
- My family loves sausage so oftentimes I use the entire package of small sausage links. I just make sure to add additional water so that nothing dries out.
- If you like a little bit of heat this recipe is great with the addition of cayenne or chili powder. It would also work with a minced jalapeño (seeded or unseeded).
- As a side or topping cornbread is great!