Red beans and rice
Red beans and rice
Ingredients/Components
- butter or margarine - 1/2 c
- salt - 2 tsp
- water - 4 qt
- dried whole oregano - 1/2 tsp
- ground red pepper - 1/2 tsp
- chopped celery - 3/4 c
- chopped onions - 3/4 c
- chopped green pepper - 3/4 c
- finely chopped fresh parsley - 1/2 c
- minced garlic - 2 tsp
- bay leaves - 2 item
- dried whole thyme - 1 tsp
- Hungarian paprika - 2 tsp
- dried red kidney beans - 1 lb
- Andouille sausage, smoked, Polish sausage or chorizo sausage - 1 lb
How to make red beans and rice:
Sort and wash beans; place in a 6-quart Dutch oven. Cover with water 2 inches above beans. Let soak overnight. Drain beans. Add 4 quarts water; bring to a boil. Reduce heat; cook, uncovered, 1 1/2 hours, stirring occasionally. Saute onions, celery, green pepper and garlic in butter in a large skillet until tender. Stir sauteed vegetables and 6 ingredients into beans. Cook, uncovered, 1 hour, stirring occasionally and adding water, if necessary. Bake sausage at 350° for 20 minutes; drain well. Slice sausage to desired size. Stir into bean mixture. Cook, uncovered, 30 minutes, stirring occasionally. Remove bay leaves. Stir in chopped parsley. Serve over rice.Recipe categories: Pork, Beans, Rice.
Rating:
Related ingredients:
sugar, eggs, brown sugar, chopped walnuts, clove garlic, minced, soy sauce, can cream of mushroom soup, mashed potatoes, cheddar cheese
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