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 Red Beans and Rice | Status Approved | | Name |  Red Beans and Rice | | Category | Soups & Stews, Holidays, American, African | | Serves/Yields | 6 servings | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 10 minutes plus soaking time | | Cook Time | 1 to 2 hours | | Introduction | | This is another great southern specialty. It has it's roots in African culture as do many of the favorite foods of the old south .It is often served during Mardi Gras, but more so traditionally served on Mondays when most women were doing their laundry because it could be left to simmer all day if needed. Serve with hot corn bread and a crisp green salad, red onion slices...heaven! | | Ingredients | | 1 lb red beans
3 ribs celery , chopped
1 medium green_bell_pepper, diced
1 med red_bell_peppr, diced
1 bay_leaf
2 garlic_cloves , minced
1 large onion , chopped
2 tablespoons dried parsley flakes
1/8 tsp ground cayenne pepper , or to taste
1/2 tsp white_pepper or to taste
1/2 tsp black_pepper (optional)
1/2 tsp dried thyme
1/2 tsp ground_oregano
2 teasp Cajun_seasoning
Salt to taste
About 1 pound smoked porksausage, sliced
| | Directions | | Step: 1 | Rinse beans, picking out out any bad beans. Place in a large pot and cover with about 2 quarts water. Let sit overnight. covered.
Drain and rinse soaked beans. Place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender. Stir occasionally.
While beans are simmering, heat butter in a heavy skillet over medium heat.Add onion,celery and bell pepper and cook until onion is translucent.Turn heat to medium low and add the garlic and sausage and cook about 10 minutes, stirring occasionally. Add this mixture to the beans after the first half hour or so of cooking,along with the seasonings.Add a little water or broth as the beans cook if needed.Remove bay leaf before serving.
Serve over hot rice. |
Time submitted: Saturday, February 18. 2006 at 21:37:04 Contributed By: Kate
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