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Red Beans & Rice Casserole

servings:Makes 6 servings


  • 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


  • 1

    Place beans in a 6-qt Dutch oven and cover with water; soak beans overnight.

  • 2

    Drain beans and set aside.

  • 3

    Heat oil in Dutch oven; add Italian sausage and saute until brown.

  • 4

    Remove and place on paper towels to drain.

  • 5

    Remove all but 2 T of pan drippings.

  • 6

    Combine onion, green pepper, celery and garlic and saute until tender.

  • 7

    Add resrved beans, ham, broth, bay leaves, thyme, marjoram and cayenne.

  • 8

    Over high heat, bring ingredients to a boil.

  • 9

    Reduce the heat to low and simmer, covered, until beans are tender, about 1-1/2 hours.

  • 10

    Discard bay leaves.

  • 11

    Drain bean mixture, reserving one cup liquid. Place bean mixture and reserved liquid into a lightly greased 3-qt casserole.

  • 12

    Stir in rice, vinegar, and salt to taste.

  • 13

    Bake covered 30 minutes.



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