Sausage w/Red Beans + Rice
Source of Recipe
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THIS IS A TRADITIONAL "MONDAY" DINNER AROUND
HERE, BUT WE LOVE IT ANY DAY OF THE WEEK! YOU
CAN ADD MORE PEPPER IF YOU LIKE YOUR FOOD
CAJUN-HOT. AFTER THE BEANS ARE SERVED, SOME
IN MY FAMILY ADD SYRUP TO COOL THE SPICE!
BANANA PEPPERS ARE GREAT WITH THIS DISH ALSO!
ENJOY!
Sausage w/Red Beans + Rice
1 pound dry red kidney beans
1 pound or one package smoked sausage,
... cut into 1 to 2 inch lengths
1/3 pound any hot sausage,
... cut into 1 to 2 inch lengths
1 cup chopped yellow onion
1/2 cup chopped sweet green bell peppers
1 chopped green onion with stalk, (scallion type)
1 minced clove garlic
1 teaspoon vegetable oil
1/4 cup all-purpose flour
2 teaspoons hot pepper sauce
2 dashes worchestire sauce
2 Tablespoons salt
2 teaspoons brown sugar
ground red or black pepper to taste
6 cups, approximately, water
2 cups cooked white rice
Empty dry beans into a large cook pot. Fill with water
to about 3 inches above beans. Add salt, pepper, pepper
sauce, worstershire sauce to pot and let it soak.
Add cooking oil to a large skillet and saute sausage on
medium/high heat until browned. Remove and add to pot
with the red beans.
Begin cooking the beans over medium/high heat while
completing the next steps.
In the oil/drippings from the sausage, add the onions,
bell pepper and brown sugar. Saute over medium heat
until onions are opaque.
Add garlic and flour, and stir constantly over medium
heat for about 6 minutes. (Be careful not to burn roux.)
When browned, stir mixture into the pot with the beans
and bring to a boil. Turn heat low (but, still bubbling)
and cook slow/simmer, stirring occasionally, for about
3 hours or until beans are soft and water is thickened.
(if not thick enough, you can remove 1/2 cup of just the
beans and mash with a fork and return to pot)
Serve over rice with sweet cornbread!! Yum!
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