Red Beans and Rice Madness

Red Beans and Rice

4 servings

Ingredients:
1 lb red beans
1 1/2 lb smoked sausage, sliced
1/2 lb smoked ham shanks
1 large onion chopped
1 green pepper, seeded and chopped
1 celery stalk, chopped
1 garlic clove, finely chopped
1 t dried thyme, crumbled
1 t ground pepper
1/2 t ground sage
1 bay leaf
Pinch of ground red pepper
Salt
Freshly Cooked Rice

Directions:
Place beans in Dutch oven and cover generously with water. Let soak for 30 minutes. Add all remaining ingredients to beans except salt and rice. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours. Add salt to taste. Remove ham bones. Remove about 3 Tablespoons of beans from mixture and mash to a paste. Return bean paste to mixture and stir. Simmer 15 more minutes and then serve hot over the rice.

Red Beans and Rice

Ingredients:
1 pound red beans, soaked overnight
1 medium onion, chopped
1 bunch of green onions, chopped
7 cloves of garlic, chopped
1/2 cup parsley
1 rib celery, chopped
1/2 cup ketchup
1 bell pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 tablespoons tabasco sauce
2 bay leaves
1 teaspoon thyme
salt and pepper
1 pound smoked sausage cut into 1 inch pieces
1 pound pickled pork, rinsed and cut into cubes
Cooked Rice

Directions:
Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice.

Favorite New Orleans Sausages

Andouille	A hard sausage; a bit salty.
Boudin	Contains onions, spices, pork, and rice and comes in white or red.
Chaurice	A hard sausage used chiefly for flavoring beans or soups.

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Page updated on February 17, 1998