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LOUISIANA Red Beans and Rice




Source of Recipe


Janey
LOUISIANA Red Beans and Rice

FILE - LOUISIANA

1 lb red beans, soaked in about
2 quarts water overnight
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 bay leaf
1 clove garlic, minced
1 large onion, chopped
2 tablespoons dried parsley flakes
dash of ground cayenne pepper, or to taste
1 package smoked sausage,
cut in 1/4-inch thick slices

Rinse and drain 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. Add remaining ingredients
and salt to taste; simmer for about 1 hour,
stirring occasionally.
Add hot water as necessary.
Serve over hot rice.
Serves 6.