Layered Red Beans and Rice |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This has been a favorite for many years. I really like Jr. League cookbooks-this is another trusted recipe. Ingredients:
2 medium onions, peeled and thinly sliced |
2 medium green peppers, chopped |
3 tablespoons butter |
1 garlic clove, mined |
2 (16 ounce) cans red kidney beans |
1 cup burgundy wine (or any good robust red wine) |
1 bay leaf |
2 tablespoons tomato paste (i sometime use catsup if i don't have paste open) |
3/4 lb smoked sausage, thinly sliced |
salt and pepper |
Directions:
1. Sauté onions and green pepper in butter for about 5 minutes.
2. Stir in garlic, and add beans.
3. In another pan bring the wine and bay leaf to a boil.
4. Add the tomato paste to hot wine and stir until dissolve.
5. Arrange beans and sliced sausage in layers in a 9x13-inch casserole.
6. Salt and pepper each layer.
7. Remove bay leaf from the wine mixture and pour this over top of beans and sausage. Bake at 350°F for 40-50 minutes.
8. Serve over rice.
9. Note; I am posting as it appears in the cookbook, however I do sauté in olive oil and it turns out fine and turkey sausage works.
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