Red Beans and Rice
This thick and hearty stew-like dish is Cajun at its finest. Red beans and the Cajun 'Holy Trinity' of celery, onion and green pepper combine with smoked sausage to make one fine meal. Add more Cayenne or hot sauce as you see fit, there's no way to get that part wrong.
Hands-On Time: 15 minutes
Ready In: 2 hours and 15 minutes
Yield: 4 servings
1/2 pound dried red kidney beans - cooked (1/2 lb. will yield 3 cups of cooked beans)
1/2 pound smoked sausage or kielbasa cut up bite size
1 medium onion - diced
1 green pepper - diced
2 stalks celery - diced
1 Tablespoon dried parsley
1 bay leaf
1 teaspoon Cayenne pepper
1 clove garlic - minced
4 cups water
2 Tablespoons unsalted butter
1 Tablespoon Worcestershire sauce
1/2 Tablespoon hot sauce
2 cups hot cooked long grain white rice
- Combine beans, sausage, onion, pepper, celery, parsley, bay leaf, Cayenne, garlic and water in a large Dutch oven with a tight fitting lid.
- Heat to boiling and reduce heat to a low simmer. Lid tightly and cook for 2 hours.
- Remove bay leaf and add butter, Worcestershire sauce and hot sauce. Stir well and serve over cooked white rice.