Red Beans & Rice

  • 1.5 pounds dried red or kidney beans (soaked in water 4 hours or overnight)
  • 1 pound smoked sausage or andouille, cut into 1/4 inch rounds
  • 4-6 cloves fresh garlic, finely minced
  • 2 medium onions, cut into fine dice
  • 1 medium bell peppers, chopped
  • 3 ribs celery, diced fine
  • 4 Tbs. olive or vegetable oil (for saute)
  • Herbs and spices:
  • 2 bay leaves
  • 1 t. black pepper
  • 1/2 t. white pepper
  • 1/4 t. red pepper
  • 2 t. dried basil
  • 3/4 t. rubbed sage
  • 2 t. salt (then to taste)
  • 4 Tbs. dried parsley
  • 1 bunch fresh green onions, chopped

Brown the sausage in a little bit of oil until nice and crispy. Saute garlic and onion in olive oil and grease mixture until onions get "lazy" (limp and transparent). Add celery and bell pepper and saute for 5 minutes. Pour the soaked beans and water into the saute, then simmer until beans soften (usually 1- 2 hours). (You can also use canned beans to save time, but if you do, cut back on the added salt.) Add peppers and dried herbs, tailoring the spice to your own liking.

Fifteen minutes before serving, remove one cup of beans and using a fork mash them in a bowl, then return to the pot --  this will enhance the creamy texture of the final product. Add parsley and green onions. Simmer about 15 minutes, fine-tune spices, and serve over rice.

Serves 8-10