Louisiana Red Beans and Rice

By KrisR

Ingredients

• 1/2 lb dried small red beans, rinsed
• 4 slices bacon, chopped
• 1 yellow onion, chopped
• 3-4 stalks celery, chopped
• 1 green bell pepper, chopped
• 1/2 small bunch kale, chopped
• 1/4 tsp cayenne pepper
• 1/4 bunch Italian parsley, chopped
• 1/2 tsp dried thyme
• 3 bay leaves
• 4-6 garlic cloves, chopped
• couple dashes red pepper sauce
• 2 link sausages (deer, andouille, cajun)
• 4 cups cooked brown rice

Details

Servings 6

Preparation

Step 1

Place the dried beans in a large bowl and cover with cold water. Soak beans overnight in the refrigerator.

Saute in a large stock pot the bacon, onion, celery, kale and bell pepper until slightly softened. Add the beans, cayenne, parsley, thyme, bay leaves, garlic, and red pepper sauce.
Cover with about 2 qts water and give a good stir.

Simmer uncovered until beans are tender and starting to thicken, about 2 1/2 hours. Stirring occasionally during cooking. Add about a cup of water in the end if looks to dry.

Mash about a cup of the cooked beans against the sides of the pot with wooden spoon to make it thick and creamy. Toss in the sliced sausages and cook for another 30 minutes. Adjust the seasoning, if needed. Serve beans over the brown rice.