Angela’s Red Beans and Rice
(from AngelaE’s recipe box)
I made this up, based off of an old family recipe.
Source: Angela Bennett-Engele
Prep time: 30 minutes
Cook time: 360 minutes
Serves 6 people
Categories: Main Dishes
Ingredients
- 1 pound red beans
- 1/2 pound sausage (or more, if you like)
- 1 onion, chopped
- 2 tsp garlic, fresh
- 1 stalk of celery, finely chopped
- 2 TBSP parsley
- 1 large bay leaf
- Salt
- Pepper
- 1 tsp crushed red pepper
- 1/2 tsp cayenne pepper
- 2 tsp cumin
Directions
-
Put beans in a pot of water.
-
Let them soak about 10 minutes.
-
Rinse and remove beans that float to the top.
-
Drain.
-
Put beans in a deep pot with 8-9 cups water.
-
Bring to a boil for 3 minutes.
-
Remove from heat, cover.
-
Let it for 2 hours.
-
Put back on burner on medium heat.
-
Bring to a slow boil.
-
Meanwhile, saute in extra light olive oil, the
- garlic, onion, parsley and celery.
-
Add sausage and saute further.
-
Add entire mix to the beans.
-
Put the bay leaf in the beans mixture.
-
Boil gently, stirring occasionally, for 2-3 hours
- or until tender and somewhat squishy.
-
If mix is too thick, add water.
-
Serve over rice.