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Louisiana Red Beans and Rice Recipe

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This recipe for Louisiana Red Beans and Rice is from Lynden Christian Centennial Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. dried red kidney beans
2 large yellow onions, chopped
2 green bell peppers, chopped
3 stalks of celery
4 cloves garlic, diced
salt, black pepper, cayenne, Tabasco
1 to 1.5 lb. sausage links sliced in 1/2 inch pieces (I like Hempler's andouille sausage for best flavor)
4 c. cooked rice
Directions:
Directions:
Sort beans and discard "stones". In large pot, soak beans in enough water to cover plus 2 inches. Add 1 tsp. salt. Soak overnight. Rinse beans. Boil in water (2 qt. or enough to cover plus 1 inch) with onions, peppers, celery, garlic, salt, pepper and sausage. Cover and simmer for 1.5 hours, or until beans are soft. Add small amounts of water as needed (not too soupy). Remove 2 large spoonfuls beans to a saucer and mash with fork; return to pot. This makes them thick and creamy. Simmer for 15 minutes longer. Stir often to prevent sticking. Serve over hot rice. Serves 6. I love to cook this in crockpot for 8 hours or all day. It just gets yummier! Make sure to season with a little cayenne pepper and Tabasco if you like it spicier.
Personal Notes:
Personal Notes:
This is a dish that gets better for leftovers. The flavors soak in.

 

 

 

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