"Hunger is the best sauce in the world."--Cervantes

Red Beans and Rice Recipe

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This recipe for Red Beans and Rice, by , is from Down on the Farm with the Silverstrim Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annette Curley
Added: Tuesday, September 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package red beans
1 package of "your favorite" sausage
1 large onion diced
1/2 bell pepper diced
3 cloves garlic diced
2 chicken bouillon cubes
1-2 tablespoons liquid smoke
1-2 crab-shrimp boil
Season with salt, pepper, and Lemon-Herd Chicken seasoning

Directions:
Directions:
Soak red beans overnight. In a large pot saute diced onions and garlic in olive oil. Put beans in pot and add water (about 1 inch over beans), then add sautéed onions and garlic. Add remaining ingredients. 1-2 hours before serving add sliced sausage. Right before serving take out 2 cups of beans and puree and add back to pot.

Personal Notes:
Personal Notes:
This dish can be served the way you like it: over white or brown rice; with or without cornbread; with or without cheese; or with or without fresh spinach, cherry tomatoes, and avocados. Enjoy!

 

 

 

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