Red Beans and Rice
Michael Martin
ingredients
- 1 lb dried red kidney beans
- 4 quarts water
- 1/2 cup butter
- 3/4 cup onion, chopped
- 3/4 cup celery, chopped
- 3/4 cup green pepper, chopped
- 2 teaspoons garlic, minced
- 2 bay leaves
- 2 teaspoons salt
- 2 teaspoons Hungarian paprika
- 1 teaspoon dried whole thyme
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon dried whole oregano
- 1 lb andouille or kielbasa sausage, cut into 1 inch pieces
- 1/2 cup fresh parsley, finely chopped
- Oven Rice
- Oven Rice:
- 1 1/2 cups uncooked rice
- 2 1/2 cups chicken broth
- 1 1/2 tablespoons celery, finely chopped
- 1 1/2 tablespoons onion, finely chopped
- 1 1/2 tablespoons green pepper, finely chopped
- 1 1/2 tablespoons butter
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- Dash of ground red pepper
- Pinch of white pepper
directions
- 1
Sort and wash beans; place in a 6 quart Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans. Add 4 quarts fresh water; bring to a boil. Reduce heat to medium; uncovered for 1 1/2 hours, stirring occasionally.
- 2
Melt butter in a large skillet. Add onion, celery, green pepper, and garlic; saute until tender. Stir sauteed vegetables and next 6 ingredients into beans; cook uncovered 1 hour stirring occasionally and adding additional water if necessary.
- 3
Bake sausage at 350° F for 20 minutes; drain well. Stir sausage into bean mixture. Cook uncovered for 30 minutes stirring occasionally. Remove bay leaves. Stir in chopped parsley. Serve with Oven Rice.
- 4
Oven Rice:
- 5
Combine all ingredients in a 2 quart baking pan, stirring well. Cover and bake at 350° F for 1 hour or until all liquid is absorbed.
Source: Michael
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