Louisiana Red Beans and Rice |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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As authentic as it gets! Got this one from an inmate at the Yavapai County Jail, Prescott, Arizona. Said he used to be a Chef in Louisiana. Don't know if any of that is true, but he sure could cook! Ingredients:
1 lb red beans, washed and drained |
6 cups water |
3 tablespoons bacon drippings (or oil) |
4 garlic cloves, chopped |
2 medium yellow onions, chopped |
1/2 cup bell pepper, green, chopped |
2 stalks celery, chopped |
1/2 cup parsley, chopped |
1 bay leaf, whole |
1 (8 ounce) can tomato sauce |
1 lb hot link sausage |
2 tablespoons sugar |
Directions:
1. Cook beans in water, (or use 4 cans cooked beans). Saute garlic & onion in baccon drippings until onions are transparent. Season with a little salt. Add celery, bell epper, parsley and simmer 5 - 10 minutes. Add beans, tomato sauce and bay leaf, bring to boil. Add sausage, sliced in 1 pieces and sugar.
2. Simmer 20 minutes, or until sausage is heated completely.
3. Serve over cooked rice.
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