Red Beans and Rice Monday

    Red Beans and Rice with Andouille Sausage

Bear with me on this one, because this is not so much a recipe as a procedure. You can measure if you like, but we rarely do for this.
1 lb. red kidney beans, Camilla if possible
1-quart Beef Stock or veggie stock, optional
1 onion, chopped
3 cloves garlic, smashed & minced fine
1 Green bell pepper, chopped
1 hot pepper, to taste, chopped
bay leaf
fresh thyme
Worcestershire sauce
1 Tablespoon vinegar
salt, pepper & hot sauce to taste
1 pound smoked, andouille sausage or kielbasa

1. Soak beans overnight in the fridge in water equal to two times their volume.
2. Next day, pour beans and water into a crockpot. Use stock to make up remaining liquid covering beans to two times their volume with liquid.
3. Sautee onions, garlic and bell pepper until tender then add to crockpot. Set on low setting if leaving for longer than 6 hours, otherwise you may use high settings. Add remaining spices and vinegar, but not sausage.
4. After at least 6 hours, when beans are tender and about 30 minutes before ready to serve, add the thickly sliced andouille chunks. Adjust flavorings.
5. Serve over rice with a crusty loaf of French bread.
Serves 6.

Copyright Amy Stafford Malik 2016©

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