>From the MyRecipes.com website...
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John's Creole Red Beans
Ingredients
1 (16-ounce) package dried red kidney beans
1 pound spicy smoked sausage
1 tablespoon vegetable oil
3 celery ribs, chopped
1 medium-size green bell pepper, chopped
1 large onion, chopped
3 garlic cloves, minced
1 (14 1/2-ounce) can crushed tomatoes
1 (32-ounce) container chicken broth
3 1/2 cups water
2 bay leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice
Garnish: chopped green onions
PreparationRinse and sort beans according to package directions. Place beans in
a Dutch oven; cover with water 2 inches above beans, and let soak 8 hours.
Drain beans, and rinse thoroughly; drain and set aside. Cut smoked sausage into
1/4-inch-thick slices.
Sauté sausage in hot oil in Dutch oven over medium heat 5 to 7 minutes or until
sausage is golden brown. Remove sausage with a slotted spoon, and drain on
paper towels, reserving drippings in Dutch oven. (Store sausage in refrigerator
until you're ready to stir into bean mixture.) Add celery and next 3
ingredients to hot drippings, and sauté 5 minutes or until vegetables are
tender. Add tomatoes, and simmer, stirring occasionally, 7 minutes. Stir in
beans, broth, and next 5 ingredients; increase heat to medium-high, and bring
to a boil. Boil 10 minutes; reduce heat, and simmer, uncovered, stirring
occasionally, 1 1/2 to 2 hours or until beans are tender. Stir in sausage, and
simmer 30 more minutes. Serve over hot cooked rice. Garnish, if desired. Note:
For quick soaking, place kidney beans in a Dutch oven; cover with water 2
inches above beans, and bring to a boil. Boil 1 minute; cover, remove from
heat, and let stand 1 hour. Drain as directed, and
proceed with recipe. For testing purposes only, we used Conecuh Original
Smoked Sausage, which is spicy.
Yield
Makes 8 servings
Southern Living, MARCH 2006
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~~~***Rhonda G in Missouri***~ ~~
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