Love these beans! They are very popular whenever I make them and always get gobbled up by friends when I serve them at parties or gatherings!
They are a wonderful twist on traditional beans, and pair well with all kinds of barbecued meat! We especially love it with barbecued chicken, or they could be a meal in itself ... simply serve with a side of corn bread.
Ingredients
1 (16-ounce) package dried red kidney beans
1 pound smoked sausage
1 tablespoon vegetable oil
3 celery ribs, chopped
1 medium-size green bell pepper, chopped
1 large onion, chopped
3 garlic cloves, minced
1 (14 1/2-ounce) can crushed tomatoes
1 (32-ounce) container chicken broth
3 1/2 cups water
2 bay leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice
Garnish: chopped green onions
* I add a dash or two of Hot Sauce also
1 pound smoked sausage
1 tablespoon vegetable oil
3 celery ribs, chopped
1 medium-size green bell pepper, chopped
1 large onion, chopped
3 garlic cloves, minced
1 (14 1/2-ounce) can crushed tomatoes
1 (32-ounce) container chicken broth
3 1/2 cups water
2 bay leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice
Garnish: chopped green onions
* I add a dash or two of Hot Sauce also
Method
Rinse and sort beans according to package directions. Place beans in a Dutch oven; cover with water 2 inches above beans, and let soak 8 hours. Drain beans, and rinse thoroughly; drain and set aside.
Cut smoked sausage into 1/4-inch-thick slices.
Sauté sausage in hot oil in Dutch oven over medium heat 5 to 7 minutes or until sausage is golden brown. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. (Store sausage in refrigerator until you're ready to stir into bean mixture.)
Add celery and next 3 ingredients to hot drippings, and sauté 5 minutes or until vegetables are tender. Add tomatoes, and simmer, stirring occasionally, 7 minutes.
Stir in beans, broth, and next 5 ingredients; increase heat to medium-high, and bring to a boil. Boil 10 minutes; reduce heat, and simmer, uncovered, stirring occasionally, 1 1/2 to 2 hours or until beans are tender (can take up to 3 hours). Stir in sausage, and simmer 30 more minutes. Serve over hot cooked rice. Garnish, if desired.
Note: For quick soaking, place kidney beans in a Dutch oven; cover with water 2 inches above beans, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain as directed, and proceed with recipe.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Cut smoked sausage into 1/4-inch-thick slices.
Sauté sausage in hot oil in Dutch oven over medium heat 5 to 7 minutes or until sausage is golden brown. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. (Store sausage in refrigerator until you're ready to stir into bean mixture.)
Add celery and next 3 ingredients to hot drippings, and sauté 5 minutes or until vegetables are tender. Add tomatoes, and simmer, stirring occasionally, 7 minutes.
Stir in beans, broth, and next 5 ingredients; increase heat to medium-high, and bring to a boil. Boil 10 minutes; reduce heat, and simmer, uncovered, stirring occasionally, 1 1/2 to 2 hours or until beans are tender (can take up to 3 hours). Stir in sausage, and simmer 30 more minutes. Serve over hot cooked rice. Garnish, if desired.
Note: For quick soaking, place kidney beans in a Dutch oven; cover with water 2 inches above beans, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain as directed, and proceed with recipe.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.