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Red Beans & Rice with Andouille and Tasso

Source of Recipe


Floyd Poche






List of Ingredients



• 1 lb. dried red kidney beans
  
• 2 cups finely chopped onion
  
• 1 cup finely chopped bell pepper
  
• 1 Tbsp minced garlic
  
• 3 Tbsp dried parsley
  
• 1 Tbsp Cajun seasoning
  
• 1 Tbsp salt
  
• 1-1/2 cups sliced tasso
  
• 1/2 lb. andouille sausage
  






Instructions



1. Place the beans in a 3-quart pot. Add enough water to cover the beans and let them soak overnight.
   
   
2. When ready to use, drain and rinse beans. Return the beans to the 3-quart pot and add enough water to cover the beans by 2 inches. Cook on high heat for about 30 minutes, stirring occasionally.
   
   
3. Remove about one-third of the beans and set aside. Add all remaining ingredients except tasso, andouille and the reserved beans. Cook 20 to 22 minutes on medium heat, stirring occasionally.
   
   
4. Add tasso, andouille and reserved beans and cook until the beans are tender, about 20 minutes. Stir frequently. Serve over hot, cooked rice.
   
   Makes 6 to 8 servings.