Trouble With Red Beans N Rice |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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This is a winter recipe because of how long it takes to cook. It is very much worth the trouble, though - it tastes fantastic! Times do not include soaking the beans or 8-hour fridge time later. Original recipe from Land O Lakes Treasury of Country Recipes - but the other half is pure mine! Read more ! Ingredients:
2 cups dried red beans |
1 cup white onion |
2 slices bacon |
1/2 tsp garlic |
5 cans chicken broth, divided (i use low-sodium) |
1 can diced tomatoes |
2 bay leaves |
1/2 tsp powdered thyme or 1 tsp dried leaves |
1/4 tsp cayenne pepper (opt.) |
1 tablespoon worcestershire |
1 cube or 1 tsp chicken bouillon |
1-1/2 lb. smoked sausage |
uncooked rice (amount according to servings) |
salt to taste |
Directions:
1. Soak beans overnight in water to cover.
2. Next morning, drain beans and re-cover with water in 3qt pot; cook over high heat until water comes to a full boil.
3. Reduce heat to medium low; continue cooking, stirring occasionally, until beans are tender (45 minutes) then drain.
4. Meanwhile, chop onion, bacon, and garlic.
5. Heat oven to 350.
6. In 3 qt. casserole, combine beans, 1 can broth, tomatoes, bacon, seasonings, and Worcestershire. Bake, stirring every 20 minutes or so, for up to 1-1/2 hours - do not cook until beans are dry!
7. Remove bay leaves. Put beans in refrigerator till evening, at least 8 hours (IMPORTANT!).
8. That evening: Heat two cans broth, 1/2 cup water, and bouillon in Dutch oven; when bouillon is melted, add beans. Cook on low, stirring frequently.
9. Meanwhile, slice sausage and halve slices; lightly fry to get some grease. Add sausage and drippings to beans.
10. Cook on low for about 1/2 hour or until reduced to your liking.
11. Cook rice in chicken broth (last 1-2 cans), water, and salt to taste.
12. Serve beans over rice with Slightly Sweet Cornbread (recipe already posted).
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