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Red Beans and Rice
RED BEANS AND RICE WITH SMOKED SAUSAGE
1 1/2 lb. smoked sausage
1 lb. dry red kidney beans
2 onions (chopped)
2 bell peppers (chopped)
2 stalks celery (chopped)
3 bay leaves
To taste:
salt
Pepper
Cayenne pepper
Tabasco
Garlic powder
Parsley flakes
Soak Beans overnight.
Start 4 hours before you plan to serve dinner.
Drain beans, rinse, and put in soup pot with 1.5 times their bulk in water.
Bring to a boil and add all ingredients except sausage. TURN DOWN FLAME to VERY LOW.
Cook over low flame for 2 hour, stirring occasionally, or until beans begin to get soft (keep kettle covered but allow a little steam to escape. don’t forget to stir...keep flame low).
Remove 3 or 4 tablespoons beans and mash, then return them to the pot and stir.
Continue cooking until bean gravy becomes milky and thickened (another hour).
Cut up sausage into bite size pieces and add to beans. Continue to cook, covered for 30 - 45 minutes. DO NOT fry or boil the sausage before putting them in to the beans.
A ham-bone can be used also but must be added with the beans from the start.
Cook till beans are creamy on LOW fire stirring occasionally
Serve over Rice. (Don't eat the bay leaf!)
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