Red Beans & Rice
(from home4edu’s recipe box)
More authentic ;). Easy to double, or if you don’t want it quite as spicy, just do 2 lbs red beans (NOT Kidney Beans) and leave the rest as is.
Source: old friend from LA
Prep time: 15 minutes
Cook time: 90 minutes
Serves 8 people
Categories: Main Dish
Ingredients
- 1 lb package dry Small Red Beans (NOT Kidney Beans)
- 1 can Rotel
- 2 large cloves garlic, minced
- 1 bay leaf
- 1 T salt
- 1 stalk celery, chopped
- 1 small red bell pepper (or 1/2 large one) chopped
- 1 small red or yellow onion, chopped
- 1 lb Polska Kielbasa, cut in small chunks
- 1 T oil
- 2 t Worchester sauce
- 10-12 drops/dashes of LA Hot Sauce (or your favorite)
- 3/4 C red wine
- 1/2 C water
Directions
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Sort and rinse beans -soak overnight and then rinse OR day of cooking, do the hot soak method, rinse and put in medium to large dutch oven.
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Cover with water plus 2" and bring to boil, reduce heat to simmer. Add the salt, bay leaf, Rotel, garlic to beans, cover and simmer gently for about 1 hour.
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Before hour is up, chop the veggies (celery, onion, bell pepper) and the sausage.
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In a large skillet, heat the oil and then add the veggies and the sausage. Cook til onion is almost translucent.
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Add the remaining ingredients to the skillet and heat to boil, reduce, cover and simmer for 5 minutes.
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Add the skillet contents to the beans and cover. Simmer until beans are tender. Give this at least 30 minutes. You want the flavors to mingle.
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Serve over rice. If you want it hotter, add more LA hot sauce. Cornbread on the side is great!