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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Aunt Rhea's New Orleans Red Beans and Rice Recipe

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This recipe for Aunt Rhea's New Orleans Red Beans and Rice is from The Dyer 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 pound dry red kidney beans

3 cups finely chopped onions

2 cups finely chopped celery

2 cups finely chopped green bell peppers

1 tsp thyme

1/4 tsp cayenne pepper

1 pound smoked sausage, cut diagonally into 3/4 inch pieces

1/4 pound salted meat or ham, cubed

1 tbsp Creole sesasoning

4 cups long grain rice, cooked
Directions:
Directions:
Cook beans according to recipe on package

Drain

Combine 6 cups water, beans, onions, celery, and peppers and seasonings.

Bring to a boil over high heat, stirring occasionally.

Reduce heat to maintain and simmer 30 minutes, stirring frequently.

Add 4 more cups of water, bring to a boil over high heat, then reduce heat and simmer 35 minutes, stirring and scraping often.

Stir in meat and boil over high heat, stirring occasionally, then reduce heat and simmer for 45 minutes, stirring and scraping pan bottom occasionally.

Reduce heat and simmer until beans are tender, about 1 hour to 30 minutes more.

Continue to add water water as needed.

Do not let beans burn.

Serve over prepared rice.

 

 

 

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