Fall Comfort Food

It’s time for fall comfort food and this week we put together some recipes that are easy to make and create a hearty and warm fall meal for any occasion. Karen’s Spicy Cajun Beans with Rice & Sausage are easy to prepare and Linzi’s Spoon Corn Bread makes a great companion to the dish. We recommend pairing this meal with a medium-bodied Zinfandel or a Spanish Rioja - wines that will balance the spiciness and compliment the rich flavors of the dish.

Spicy Cajun Beans with Rice & Sausage

1 can diced tomatoes
1 can tomato paste
1 can pinto beans
1 can kidney beans
1 onion diced
4 cups cooked rice
1 red bell pepper, chopped
3 smoked sausage or vegetarian links
3 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons creole seasoning
Crushed red pepper to taste
2 bay leaves
Salt and pepper to taste

Cook 4-5 cups of brown rice and set aside. In a large saucepan, add diced tomatoes, tomato paste, beans, diced onion, sliced sausage, bay leaves and bell pepper and cook at a medium temperature for about 10 minutes. Add chili powder, garlic, creole seasoning and cooked rice. Add salt, pepper and crushed red pepper to taste.

Spoon Corn Bread

2 lightly beaten eggs
1 - 8 ½ oz package corn muffin mix
1 - 8 oz can cream style corn
1 - 8 oz can whole kernel corn, drained
1 cup sour cream
2/3 stick butter
1 cup shredded Swiss cheese

Combine eggs, muffin mix, cream style and whole corn, sour cream and butter. Spread in 11x7x1 ¾ baking dish. Top with Swiss cheese. Bake at 350 degrees for 35 minutes, just until it is a little brown on top.