Red Beans and Rice
A Momcat Recipe
1 lb dried red beans, soaked overnight
1 and 1/2 medium yellow onions, chopped
2 bunches green onions, sliced
1 green bell pepper, seeded and chopped (you might try tomato instead)
7 cloves garlic, crushed in garlic press
1 bunch celery, with leaves, chopped (set chopped leaves aside)
1/2 cup catsup
1 Tbls. Worcestershire sauce, plus to taste
1/2 tsp. Tabasco
2 whole bay leaves
1 tsp. dried whole thyme leaves
salt and freshly ground black pepper to taste (I start with about 3/4 tsp. salt)
2 pounds smoked sausage (I like Bryan), diced, pan fried, and well drained
Cooked white rice
Drain the soaked beans, place in large, heavy pot and add 2 quarts
fresh water.
Cover and simmer for about 1 hour. Sauté the yellow onion, bell
pepper (or whatever you use), and celery in a little olive oil or
butter and season with a little salt and pepper.
When vegetable are wilted, add the garlic and continue to sauté for 2 or 3 more minutes.
Add the vegetable mixture to the pot of beans. Add the catsup, Worcestershire,
Tabasco, bay leaves, thyme, salt, and pepper. Simmer while you cook
the sausage. When sausage is cooked, drain on paper towels and add to the
pot. Then add the green onions and the chopped celery leaves. Cover
and simmer for several hours. Add water as needed to keep the beans
covered in liquid, but keep in mind that the mixture should be very thick when
done.
Serve over cooked white rice.
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