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Red Beans and Rice Recipe

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This recipe for Red Beans and Rice, by , is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Landress
Added: Saturday, December 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups dried red kidney beans
2 or three TBSP vegetable oil
1 large onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 bay leaf
1 pound smoked sausage, sliced

Directions:
Directions:
Wash beans and soak overnight. Drain off water and put in soup pot. Cover with 5 cups of water or chicken broth. Sautee the celery, onion and garlic in the oil. Add to the pot. Sautee the sliced smoked sausage, then add to the pot. Bring all ingredients to a boil. Reduce heat and simmer for at least 2 hours, add more water if necessary. Serve over hot, cooked rice with cornbread.

Personal Notes:
Personal Notes:
I never soak the beans overnight! Recipes always say that, but I never do it...You can prepare this without sauteeing the veggies and sausage, but I do think the flavor is better if you sautee first.

 

 

 

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