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LOUISIANA RED BEANS & RICE WITH SALT PORK AND ANDOUILLE SAUSAGE Recipe

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This recipe for LOUISIANA RED BEANS & RICE WITH SALT PORK AND ANDOUILLE SAUSAGE is from COVENANT EATS 2015 CHURCH 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. Dry Red Kidney Beans
1 lb. Andouille Sausage (2 Single-Sealed Sausages), sliced
2-3 oz. Salt Pork, cubed
2 Onions, chopped
2 Bell Peppers, chopped
2 Jalapeņo Peppers, chopped
2 Stalks Celery, chopped
2 Bay Leaves
2 Cloves Garlic, finely chopped
1 tsp. Black Pepper
1 tsp. Red Pepper
1/4 tsp. Thyme
4 dashes Tabasco Sauce
Water
Directions:
Directions:
Cover beans with water and let stand overnight. Drain.

Place onions, celery, garlic, seasonings, bell pepper, Andouille, salt pork, jalapeņo peppers, and bay leaves in a pot. Cover with water and bring to a boil. Reduce heat and simmer for 1-hour, adding water, if needed.

Add beans and enough water to cover by one inch. Boil, then reduce heat and simmer for 90-minutes. To thicken, remove a few beans, mash with a fork, and add back to the pot. Stir.

Serve over rice.
Number Of Servings:
Number Of Servings:
Serving size about 1-1 1/2 cups; number of servings about 10
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This recipe was adapted from Roger's Cajun Cookbook, Roger Productions, Ltd., Baton Rouge, Louisiana (1987). The original recipe calls for tasso rather than salt pork. I find tasso is hard to find; salt pork makes a good, albeit more salty and fatty, alternative. For those wanting a little less heat, you may wish to cut back on the jalapeņo peppers and/or Tabasco sauce.

 

 

 

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