Red Beans & Sausage
Yield
servingsPrep
15 minCook
4 hrsReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red kidney beans
dry |
|
| 1 1/2 to 2 | pounds |
smoked sausage
preferably spicy |
|
| 1 | cup |
celery
chopped |
|
| 1 | large |
sweet red bell peppers
chopped |
*
|
| 2 | medium |
onions
chopped |
|
| 5 | cloves |
garlic
chopped |
|
| 1 | teaspoon |
chili powder
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | pinch |
oregano
|
*
|
| 1 | pinch |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red kidney beans
dry |
|
|
smoked sausage
preferably spicy |
|||
| 237 | ml |
celery
chopped |
|
| 1 | large |
sweet red bell peppers
chopped |
*
|
| 2 | medium |
onions
chopped |
|
| 5 | cloves |
garlic
chopped |
|
| 5 | ml |
chili powder
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | pinch |
oregano
|
*
|
| 1 | pinch |
thyme
|
*
|
Directions
Soak beans overnight or 3 to 4 hours.
Wash beans and place in large pot (4 quarts) that can be covered.
Add water, approximately 3 pints to 2 quarts.
Cut sausage into 1 inch pieces (crosswise on the tube) and add to beans. (If the sausage is very fat, cook separately for about 5 minutes in boiling water and drain before adding to beans.)
Bring beans and sausages to boil; add chopped vegetables and spices.
Cook 3 to 4 hours, covered, over low heat until beans are tender.
Add water as needed.
Add salt and red pepper to taste.
The amount needed will depend on spices in sausage and your individual taste.
Remove and crush 4 or 5 large servings spoons of beans and return to pot to thicken soup.
Add water as necessary to provide for a soupy texture.
Serve over fluffy rice with garlic bread and green salad.
