RED BEANS AND RICE
lb. dried red beans
1/2 lb. sausage (more if desired)
2 cups uncooked long-grain rice
1 onion (chopped)
2 sections garlic (finely chopped)
2 Tbsp. celery
1 Tbsp. parsley
1 large bay leaf
salt to taste
pepper to taste
2 tsp. red pepper
2 tsp. cayenne pepper
2 tsp. cumin
1 Tbsp. olive oil
and SORT beans. Put in deep pan with 8-9 cups of water. Bring to
boil for 2 1/2 to 3 minutes. Remove from heat, cover, and let set for
2 hours. Put back on heat at moderate to slow boil until tender.
Remove from heat and keep warm.
SAUTÉ, in olive oil, onion, garlic, parsley, and celery.
ADD sausage and sautéed mixture to beans. Also add bay leaf and spices.
SIMMER entire mixture, stirring occasionally, for 1 1/2-2 hours, until tender and squishy. If mixture needs to be thinned down, add pre-heated water to get desired consistency.
Follow directions on rice bag for rice cooking time.
Bean mixture can be transferred to crockpot. Start on high until boiling ... then return to low for 10 hours. Add water only to top of ingredients.