Red Beans & Rice

Ingredients

  • 3 tablespoons bacon grease
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 3 bay leaves
  • 2 teaspoons fresh thyme
  • 1 pound fully cooked or smoked sausage, sliced into 1/2-inch pieces
  • 3 tablespoons chopped garlic
  • 2 14oz cans red kidney beans; drained and rinsed
  • 4 cups chicken stock
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions, garnish

Directions

In a large pot, heat the bacon grease over medium-high heat. Add the onions, celery and bell peppers to the grease. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, thyme, and sausage and cook, stirring, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans start to to thicken, about 20 minutes.  With the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 45 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

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