"The belly rules the mind."--Spanish Proverb

Red Bean & Rice Recipe

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This recipe for Red Bean & Rice, by , is from The Russell Family Cookbook Project, 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!

Contributor:  
Contributor:  
Elizabeth Bellande

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Camilla kidney beans
1 lb. good quality smoked sausage
1 large onion, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
2 cloves minced garlic
1 large bay leaf
Salt & pepper, to taste
Water

Directions:
Directions:
Soak beans overnight or using the quick soak method*. Slice or chop sausage and brown in dutch oven. Add onions, pepper and celery and saute until tender. Add 1 tbsp. oil, if necessary. Add garlic and cook for 5 more minutes. Add drained beans, bay leaf and enough water to cover with 1 inch to spare - about 6 cups. Bring to a boil, cover and simmer for 1 - 2 hours. Add more water as needed. When beans are tender, remove lid and simmer for about 20 minutes to thicken broth. Add any additional seasoning like hot sauce, Tony Cachere, etc. Serve over hot rice (I recommend long grain rice).

*(Beans + 8 cups water- bring to boil, boil for 5 minutes. Cover and remove from heat; let sit for 1 hour. Drain.)

 

 

 

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