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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 1 |
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Cooking red beans and rice on wash day Mondays is an old Louisiana custom. Families would simmer a pot of beans all day while they did laundry. For an extra kick, try using spicy sausage. Ingredients:
2 pounds hot hickory-smoked sausage, sliced |
1 red bell pepper, finely chopped |
1 green bell pepper, finely chopped |
3 celery ribs, finely chopped |
1 cup chopped onion |
4 garlic cloves, minced |
3 (15-oz.) cans red beans, drained |
1 (15-oz.) can tomato sauce |
1 2/3 cups water |
3 tablespoons sweet pepper sauce |
1 tablespoon worcestershire sauce |
2 teaspoons hot sauce |
1 1/2 cups uncooked long-grain rice |
Directions:
1. Cook sausage in a Dutch oven over medium-high heat about 5 minutes, stirring until sausage is brown. Remove sausage, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven. Sauté bell peppers and next 3 ingredients in hot drippings 5 minutes or until tender.
2. Stir in red beans and next 5 ingredients. Bring to a boil; reduce heat, and simmer 15 minutes. Stir in sausage. Simmer, covered, 1 1/2 hours.
3. Prepare rice according to package directions. Serve Red Beans and Sausage over hot cooked rice.
4. Note: For testing purposes only, we used Bush's Red Beans and Pickapeppa Sauce for sweet pepper sauce.
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