Recipe(tried): Red Beans and Rice (2 ways)

I grew up in a family of nine with a stay-at-home mom and a schoolteacher dad. Mom was very creative when it came to feeding us nutritious and tasty meals. I'm 26 and not that great of a cook, and this is still one of my favorite meals...even when I make it. :)

MOM'S RED BEANS AND RICE

1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 clove garlic, chopped
2 Tbsp oil
1 Tbsp soy sauce
1 tsp Italian seasoning
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp turmeric
2 cans (16 oz. each) kidney beans
2 cups tomato sauce (spaghetti sauce)
2 cup water
4 cups hot cooked rice (to serve)

Saute onion, celery, bell pepper, and garlic in oil.

Add soy sauce, Italian seasoning, allspice, ginger, and turmeric; stir to release flavors in oil. Add beans, stir until coated. Add tomato sauce and water. Simmer 30 minutes. Add more water or sauce if necessary.

Ladle over cooked rice and enjoy with corn bread.

That's my mom's recipe.

This is mine, because I am lazy and only cooking for 2:

MY RED BEANS AND RICE

1 large onion, chopped
1 (8 oz.) can light red kidney beans
1 (8 oz.) can dark red kidney beans (whatever, dark or light red, the beans just need to equal 16 oz. I just think the two shades make it look fancier, haha)
1 (8 oz.) can whole kernel corn
Seasoning of your preference. I use salt, pepper, garlic powder and whatever hot chili type spices I happen to have on hand.
Hot cooked rice (to serve)

Saute onion until it starts to brown.

Combine rest of ingredients, including seasoning and let simmer about 15 minutes. Serve over cooked rice.

My recipe makes enough for several meals. Its a hard dish to mess up, so play around with it and make it your own. :)