Red Beans and Rice

Beth Scott

  • 1 lb dry red kidney beans
  • 1-2 medium onions, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • salt and pepper
  • Tabasco© sauce
  • Crushed red peppers
  • Seasoned salt
  • 1 bay leaf
  • 3 lbs stuffed sausage
  • Cooked rice

Place beans in large Dutch oven. Cover with water. Bring beans and water to a rolling boil. Cover and turn heat off. Let beans and water set for 1 hour. Drain water, then cover with fresh water. Cook on medium heat. In large skillet, brown sausage to remove grease. Remove sausage from skillet and add onions, peppers and garlic. Cook until tender. Add onion, pepper, garlic and sausage to cooking beans. Add seasonings. Cover and simmer slowly several hours, or until beans are tender.

This recipe takes a lot of salt and is better with plenty of seasoning. Serve beans and sausage over hot cooked rice.

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