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Red Beans & Rice with Andouille Sausage Recipe

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This recipe for Red Beans & Rice with Andouille Sausage is from The Wright 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:  
2 lb. Dried Red Kidney Beans
5 slices bacon, chopped
1 lb. Andouille Sausage, sliced
1/2 lb. Salt Pork, quartered
6 cloves, Garlic, minced
1 c. Celery, sliced
1 c. Green Bell Pepper, chopped
1 c. Onion, chopped
2 containers (32 oz.) Chicken Broth
2 c. Water
1 tsp. Salt
1 tsp. Red Pepper
1 tsp. Black Pepper
1 tsp. Cayenne Pepper
Hot Sauce to taste
1 lb. Rice, steamed
Directions:
Directions:
Place kidney beans in a large Dutch oven. Cover with 2" or water over beans and let soak for at least 8 hours (overnight is better). Drain beans, rinse thoroughly, and drain again. Saute bacon in the Dutch oven over medium high heat for 5 minutes. Add the sausage and salt pork; saute 5 minutes or until the sausage is golden brown. Add garlic, celery, onions, and green pepper. Saute 5 minutes or until vegetables are tender. Stir in beans, broth, 2 cups water, spices, & hot sauce (if desired). Bring to a boil. Continue to boil for 15 minutes, then reduce heat and simmer for 3 hours, or until beans are tender. Remove salt pork before serving. Serve over steamed rice.

 

 

 

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