Sort beans to remove rocks, debris. Rinse twice with cold water. Soak in 4-6 cups water over night. (Quick soak: bring rinsed beans and 6 cups water to boil, cover, remove from heat, let stand 1 hour). Drain.
Bring beans to boil w/ 6 C water or pork stock. Simmer while preparing meat and vegetable seasonings. In non-stick skillet, brown chopped sausage. Drain fat. Add oil and vegetables (except parsley & green onion) to skillet. Saute until light brown.
Add sausage and sauted vegetables to simmering beans. Deglaze hot skillet with 1/2 C water. Add to beans. Add salt, pepper, red pepper, bay leaf, and Tony Chachere's. Stir thoroughly. Simmer 4-6 hours, till beans are tender.
Cut back on red pepper & Tony's if too spicy. 1 hr before serving, cook enough rice to have at least 4 cups. I use a rice-cooker. 15-30 min. before serving, add green onions and parsley. Serve beans over rice in large bowls.
Serving
Suggestions
Green salad & corn bread
Originally Submitted
5/6/2007
0 Out of 5 from
0 reviews
You can add this Beans - Red Beans and Rice recipe to your own private DesktopCookbook.
