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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds dried red kidney beans |
5 bacon slices, chopped |
1 pound smoked sausage, cut into 1/4-inch-thick slices |
1/2 pound salt pork, quartered |
6 garlic cloves, minced |
5 celery ribs, sliced |
2 green bell peppers, chopped |
1 large onion, chopped |
2 (32-ounce) containers chicken broth |
2 cups water |
1 teaspoon salt |
1 teaspoon ground red pepper |
1 teaspoon black pepper |
hot cooked rice |
Directions:
1. Place kidney beans in a Dutch oven. Cover with water 2 inches above beans, and let soak 8 hours. Drain beans; rinse thoroughly, and drain again.
2. Sauté bacon in Dutch oven over medium-high heat 5 minutes. Add smoked sausage and salt pork; sauté 5 minutes or until sausage is golden brown. Add garlic and next 3 ingredients; sauté 5 minutes or until vegetables are tender.
3. Stir in beans, broth, 2 cups water, and next 3 ingredients; bring to a boil. Boil 15 minutes; reduce heat, and simmer, stirring occasionally, 3 hours or until beans are tender. Remove salt pork before serving. Serve over rice
4. 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 and proceed with recipe.
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