"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

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, by , is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aubrey Moore

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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