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Red Beans and Rice




Source of Recipe


WKRG
Red Beans and Rice

Ingredients:
8 Inches of Conecuh or Andouille Sausage, large dice
1 Cup Smoked Turkey Breast, large dice
1 Large Yellow Onion, large dice
1 Large Green Bell Peppers, large dice
2 Japs with seeds, large dice
3 Celery Ribs, large dice
1 Roasted Red Pepper, large dice
1 Large Can Diced Tomatoes
4 Cans Lite Red Kidney Beans (27 oz.)
2-3 Dashes of Hot Sauce
1 Tablespoons Salt
1 Teaspoon Black Pepper
1 Dash Cayenne Pepper
1 Dash White Pepper
2-3 Tablespoons of Margarine

Directions:
Place meat, vegetables and maragrine in stock pot and sweat until tender.
Add tomatoes and spices. Cook for 15 minutes on medium heat.
Add chicken stock, red beans, red hot, and cook on low for two hours.
Gently stir throughout the process. Leave on stove for additional hour.
Cook two pints converted rice and shock with cold water. Hold cold rice separate. Serve rice under red beans