Awesome Red Beans and Rice
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon seasoning salt
- 1 medium onion
- 3 garlic cloves
- 1 green bell pepper
- 1 teaspoon thyme
- 8 cups water
- 4 celery ribs
- 1 (1 lb) package red kidney beans
- 1 1/2-2 tablespoons creole seasoning or 1 1/2-2 tablespoons cajun seas
- 1 lb smoked sausage (i have used chorizo which is good but andouille is best)
- cooked rice (at least 3 cups)
- Carbohydrate 2.27098559989316 g
- Cholesterol 0 mg
- Fat 0.0913977831196581 g
- Fiber 0.825153962042902 g
- Protein 0.459787203525641 g
- Saturated Fat 0.0257046818376068 g
- Serving Size 1 1 Units US (441g)
- Sodium 422.450381848292 mg
- Sugar 1.44583163785026 g
- Trans Fat 0.0164745831196581 g
- Calories 11 calories
Soak kidney beans overnight OR rinse beans and add to pot, cover with 8 cups water and bring to boil. Boil for 2 minutes, then turn off heat and let sit, covered for one hour. Pour out water and add 8 cups fresh water. Chop onion, bell pepper, celery and garlic. Add to beans. Add salt, pepper, thyme, seasoned salt, and Creole seasoning. Cover and bring to boil. Reduce heat to medium low and cook for 2 1/2 hours, stirring occasionally. When you stir, be sure to mash the beans against the sides of the pot. This creates a creamier texture. Slice the sausage into 1/4 inch pieces and add to beans. Cook for an additional 30 minutes. Serve Red Beans over hot, steaming rice. Serve Jiffy cornbread on side (add 1 stick of butter and an extra egg to the recipe for some kick-ass cornbread!).
