Ingredients:
1 lb dried red kidney beans
2 quarts water
2 medium onions, chopped
2 stalks celery, with leaves, chopped
1/2 large bell peppers, chopped
2 1/2 teaspoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 1/4 teaspoons garlic powder
3/4 teaspoon cayenne pepper
2 bay leaves
1 lb smoked sausage, cut in 1/2-inch slices
Directions:
Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight. (To speed up the process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step.) DO NOT DRAIN WATER!
Add onions, celery, and bell pepper to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. DO NOT STIR MORE THAN NECESSARY.
Stir in seasonings and sausage. Simmer 30 minutes more.
Meanwhile cook a pot of rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
Note: Don’t stir more than necessary – you don’t want mushy beans. If you want thicker beans, remove the lid during the last 30 minutes of cooking time, or remove 1/2 cups of the beans and mash them before returning to the pot.
Servings: 6
Time preparation: 20 min.
Time total: 140 min.