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Red Beans and Rice with Andouille Recipe

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This recipe for Red Beans and Rice with Andouille is from Hill 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, sliced
1 onion, chopped
1 bell pepper, chopped
1 bunch green onions, sliced
2 T butter
2 cloves garlic, chopped
Creole seasoning
salt and pepper
2-3 bay leaves
2 1/2 qts vegetable broth
Directions:
Directions:
If not soaking the beans overnight, boil for 20 minutes, drain and rinse. Put beans in large pot and add broth. Sauté onions, peppers, and garlic in butter until translucent. Add to beans and season to taste. Simmer on low until tender but not completely done, about four hours. Check liquid level several times during cooking to make sure bean are covered by 1-2" of liquid. Sauté meat in butter, add to beans, and continue cooking until done. Add green onions right before serving. Serve with cornbread and rice.

If cooking in slow cooker, follow same process but cook on low 8 hours.

 

 

 

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