Red Beans and Rice

Makes 4-6 servings.

A cajun country staple. When we were growing up, Grandma Voorhies made white beans and rice almost every Saturday. Generally, the recipe is the same. In West Virginia, the folks fix brown beans (pinto beans) like this and serve with corn bread.

ingredients

1 1/2 lb. smoked sausage
1 lb. dry red kidney beans
1T. cooking oil
1 large onion, coarsely chopped
1 rib of celery (optional)
1/2 bell pepper (optional)
1 bay leaf (optional)
salt and pepper to taste
8 c. water

directions

1
In a large stew pot or dutch oven, cover beans with water and let stand overnight.
2
Drain beans. Add water to cover. Turn temperature to medium-high and cook until beans begin to boil. Turn flame down to medium low.
3
In separate skillet, heat oil. Add onions and cook until just clear (about 1 minute). Add to beans.
4
Cover beans and cook until beans begin to get tender. Remove 2-3 T. of beans and mash and then return to pot. Stir. Add chopped smoked sausage and cook for additional 15 minutes. Beans should be tender and bean gravy should be milky and thickened. Season to taste.
5
Serve over rice.
6
Does not freeze.