Fenwick Catering Red Beans and Rice

By RoketJSquerl

Ingredients

• 1 Pound Dried Red Kidney Beans
• 2 Quarts Water
• 6 Tablespoons Bacon Drippings, divided
• 4 Cloves Garlic, minced
• 1 Large Onion, chopped
• 1 Green Bell Pepper, chopped
• 1 Red Bell Pepper, chopped
• 6 Ribs Celery, chopped (6 to 8)
• 1 Quarts Water (1 to 1 1/2)
• 1 Can Tomatoes (16 ounce) chopped (reserve juice)
• 1/2 Teaspoon Red Pepper Flakes
• 1 Teaspoon Dried Thyme Leaves
• 3 Bay Leaves
• 2 Tablespoon Creole Seasoning
• 1/4 Pound Tasso or Ham, Diced
• 2 Pounds Andouille Sausage, quartered and cut into 1/4-inch slices
• Salt, and pepper to taste
• Cooked, rice
• 1 Tablespoon Italian Parsley, , chopped
• Hot Pepper Sauce, , to taste

Details

Servings 10

Preparation

Step 1

1. Wash and pick over dry beans. Combine with 2 quarts water and soak overnight.

2. In a pot, heat 4 tablespoons bacon drippings. Add garlic and chopped vegetables; sauté lightly. Add remaining water.

3. Drain beans and add to pot. Stir in pepper flakes, bay leaves, creole seasoning, and thyme leaves. Bring mixture to a slow boil. Reduce heat to simmer.

4. In a skillet, sauté ham and sausage with remaining bacon drippings. When meat is lightly browned, add to stockpot. Continue cooking for about 45 minutes, or until beans are tender but not mushy. Season with salt and pepper and, if desired, more red pepper flakes. Add parsley and hot pepper sauce to taste. Serve with rice.