Jodi's Red Beans & Rice
Jodi Paul
Jodi’s version, inspired by Treebeard’s
ingredients
- 1 pound dry Kidney beans
- 8 cup water
- 1 cup onions, finely chopped
- 1 bell peppers, finely chopped
- 2 stalks of celery, finely chopped
- 4 garlic cloves, pressed or chopped
- 15 oz canned crushed tomatoes
- 1 tsp Carmel Kosher Beef Broth
- 2 leaf bay leaf
- 2 tsp thyme
- 1 sprig fresh thyme
- 1 Tbsp soul seasoning
- 1/4 tsp marjoram, dried
- 4 Boca Smoked Sausage
- 2 cup cooked brown rice
- 1/2 cup chopped green onions
directions
- 1
Soak beans in 2 quarts water with the baking soda and epazote for at least 24 hours. Discard epazote. Drain and rinse very well.
- 2
Sauté vegetables until onions are clear. It is okay to barely brown the vegetables.
- 3
Add 2 quarts water, beans, only one of the smoked sausages and the rest of the ingredients.
- 4
Cook until beans begin to fall apart.
- 5
Slice the remaining sausages and brown them slightly in a frying pan coated with cooking spray. Divide the cooked sausages among the servings.
notes
6 Weight Watchers points when cooked as is. For a non-vegetarian version, substitute regular smoked sausage.
Source: Jodi Paul
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