• No_recipe-slider

Red Beans And Rice

Prep
Cook
Serves 10people
Ingredients
Beans:
1
lb dried red beans–rinsed and picked over to remove any small stones or shriveled beans (I usually do this in a colander in the sink)
1
medium to large green bell pepper (coarsely chopped)
1
medium to large onion (chopped)
2
stalks celery (chopped –just cut crosswise you don’t have to split the stalks)
1
lb smoked sausage (NOT kielbasa or Italian –just plain smoked, cut it crosswise into slices from ½ inch to ¾ inch thick) OR smoked ham/ham hocks OR smoked turkey legs
2
tbsp olive oil
10
cups water
Seasoning Mix:
2
tbsp salt
1
tsp red pepper
1
tsp black pepper
1
tsp white pepper
2
bay leaves
1
tbsp dried basil leaves (optional)
1
tsp dried thyme leaves (optional)
Rice:
1 1/2
cups rice
3
cups water
Salt to taste(NOTE: This makes about six servings of rice)
Directions
1.
Use a large gumbo pot to brown the sausage- Put the pot on medium high heat. Layer the bottom of the pot with the sausage, placing the pieces cut side down on the bottom of the pan. (NOTE: You should pretty much be able to fit all of the sausage on the bottom of the pan –you might have to squeeze them in –if they don’t all fit, just brown them in two batches.) Once you finish the first layer, check the first piece you put in –if it’s starting to brown, start turning the other pieces to brown the other side. It the pieces are getting too brown turn the heat
2.
down. Once both sides of the sausage slices are brown, remove the sausages into a bowl –and try not to snack on too many of the pieces!
3.
Sauté the vegetables- Keeping the pot on medium high, heat the olive oil then add the chopped vegetables. Stir the vegetables just until they slightly wilt (about 3 minutes) stirring occasionally. Stir in the seasoning mix and cook for another few minutes (2-3) stirring occasionally.
4.
Add the rinsed beans and give them a quick stir in the pot. Then stir in the 10 cups of water. Increase the heat to high. (As the beans heat, a foam will rise to the surface –you can remove it or leave it in –I don’t think it matters either way.) Just after the beans come to a boil, reduce the heat to medium low and cover. Let the beans cook for about 2 ½ hours, checking every 45 minutes or so to be sure the water hasn’t cooked off and that tem beans aren’t burning. Some of the water will cook off –so just add enough to keep the beans covered. The beans are cooked when they are tender –so check them towards the end of the cooking time to be sure they are done.After the beans are tender, remove about 1 cup of beans with a little liquid and mash them in a cup or bowl. Then add the mashed beans back to the pot and stir. This isn’t necessary, but it does make for creamier red beans.
5.
Cook the Rice- You can cook the rice according to your recipe. I usually put the rice on during the last hour cooking time on the beans.
6.
Serving:Spoon the beans into a bowl and put a scoop of rice on top! Splash a little Crystal (or other) hot sauce on and you’re done! I usually serve this with hot French bread and butter, and sometimes a side salad.

Recipes we also love...

Recipes We Also Love

Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift