Red Beans & Rice CasseroleLori
- 2 C dried kidney beans, sorted and rinsed
- 1 T vegetable oil
- 8 oz hot Italian sausage
- 1 lg yellow onion, chopped
- 1 lg sweet green pepper, chopped
- 1/2 C celery, chopped
- 2 cloves garlic, minced
- 8 oz smoked ham, diced
- 4 C beef broth
- 2 bay leaves
- 1/2 t dried thyme
- 1/2 t dried marjoram
- 1/4 t cayenne pepper
- 2 C long-grain rice, cooked
- 1 T red wine vinegar
- 1/2 t salt
- hot red pepper sauce, optional
Place beans in a 6-qt Dutch oven and cover with water; soak beans overnight.
Drain beans and set aside.
Heat oil in Dutch oven; add Italian sausage and saute until brown.
Remove and place on paper towels to drain.
Remove all but 2 T of pan drippings.
Combine onion, green pepper, celery and garlic and saute until tender.
Add resrved beans, ham, broth, bay leaves, thyme, marjoram and cayenne.
Over high heat, bring ingredients to a boil.
Reduce the heat to low and simmer, covered, until beans are tender, about 1-1/2 hours.
Discard bay leaves.
Drain bean mixture, reserving one cup liquid. Place bean mixture and reserved liquid into a lightly greased 3-qt casserole.
Stir in rice, vinegar, and salt to taste.
Bake covered 30 minutes.
Source: Sandy Spayer