Red Beans and Rice
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
- 1 teaspoon paprika
- 1 can ro-tel tomatoes
- 1 bag dried red beans soaked over night or boiled 2 min then covered and off burner 1 hour.
- 1/2 or whole red bell pepper chopped
- 1/2 or whole white onion chopped
- 3 stalks celery including leaves quartered (to remove easily before serving)
- 1 package smoked sausage chopped
- 1 package andouille sausage chopped
- 1 package polish sausage chopped
- 3 strips bacon cooked
- 6 patties breakfast sausage cooked
- 1 teaspoon garlic chopped or minced
- 2 teaspoons tomato bouillion
- 1 or more teaspoons ground cayenne pepper
- 1 or more teaspoons salt
- Carbohydrate 0.857168190113511 g
- Cholesterol 0.136 mg
- Fat 0.124968751899378 g
- Fiber 0.0562800019582113 g
- Protein 0.192230235132133 g
- Saturated Fat 0.0352681283861644 g
- Serving Size 1 1 Serving (20g)
- Sodium 81.0702438956311 mg
- Sugar 0.8008881881553 g
- Trans Fat 0.0175727631647822 g
- Calories 5 calories
Soak beans or use quick method on the package. Cook bacon and breakfast sausage patties. SAVE THE GREASE. Eat the bacon or save for some other use. Crumble the breakfast sausage and set aside. Put chopped veggies in bacon/sausage fat. Saute until tender. Drain beans and rise the soak water off. In dutch oven (aka large soup pot) place beans, water to cover well and sauteed veggies. Bring to boil and let simmer a minimum of 3 hours making sure the beans are always below the water line. When beans are cooked, saute all the remaining sausages until they are warm then add water and bring to a quick boil. Pour in to the pot with the beans. Crumble the breakfasts sausages and add. Add more water, Tomato bouillon, Paprika, Ro-tel tomatoes, salt. Turn off heat and let cool down. Cook 2 cups rice as directed. Before adding cooked rice to the big pot, remove the celery stalks. Add water to accommodate the new addition and add salt to taste. Don't over stir. Shouldn't be soupy. C'est Bon!
