Cast Iron

Louisiana Red Beans & Smoked Sausage

Name: Louisiana Red Beans & Smoked Sausage
Yield: 8
Ingredients: 2 lbs dried red kidney beans, soaked overnight; 2 lbs smoked sausage, sliced; 1 large onion, chopped; 1 bell pepper, chopped; 3 ribs celery, chopped; 4 cloves garlic, minced; 2 bay leaves; Salt, black pepper and cayenne; Cooked long grain rice

Monday red beans simmered until creamy, with plenty of smoked sausage and a pot of rice.

Prep Overnight soak
Cook 2 hours 30 minutes
Serves 8

Red beans don't need much besides time. Cook them low, mash a scoop against the side of the pot to thicken the gravy, and serve over rice.

Method

1
Brown the sausage in a dutch oven and set aside, leaving the drippings.
2
Cook the onion, bell pepper and celery in the drippings until soft, then add garlic.
3
Add the drained beans, sausage, bay leaves and enough water to cover by two inches.
4
Simmer uncovered 2 to 2 1/2 hours, stirring occasionally and adding water as needed.
5
Mash some of the beans against the side of the pot to thicken. Season and serve over rice.

Cookware for this recipe

BEST SELLER

Cajun Cookware

9 Quart Seasoned Cast Iron Dutch Oven

(4)

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Cajun Cookware

15" Roux Spoon

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