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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Treebeard's Red Beans and Rice Recipe

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This recipe for Treebeard's Red Beans and Rice is from The Gannon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb dried red kidney beans
2 quarts water
2 medium onions, chopped
2 stalks celery, with leaves, chopped
1⁄2 large bell pepper, chopped
2 1⁄2 teaspoons salt
1 1⁄2 teaspoons thyme
1 1⁄2 teaspoons oregano
1 1⁄4 teaspoons garlic powder
3⁄4 teaspoon cayenne pepper
2 bay leaves
1 lb smoked sausage, cut in 1/2-inch slices
Directions:
Directions:
Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight. (To speed up the process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step.) DO NOT DRAIN WATER!
Add onions, celery, and bell pepper to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. DO NOT STIR MORE THAN NECESSARY.
Stir in seasonings and sausage. Simmer 30 minutes more.
Meanwhile cook a pot of rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
Note: Don't stir more than necessary - you don't want mushy beans. If you want thicker beans, remove the lid during the last 30 minutes of cooking time, or remove 1/2 cups of the beans and mash them before returning to the pot.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
2 hours 20 minutes
Personal Notes:
Personal Notes:
This recipe is quite a favorite at Treebeards' restaurant in Houston. They serve it with shredded cheese and chopped green onion on top. I use Country Boys pork and venison sausage.

 

 

 

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