Red Beans and Rice Creole |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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From the kitchen of Tona Thornburg Court, Bridgeton MO. Ingredients:
1/2 lb dry red beans |
3 cups water |
2 lbs smoked sausage, sliced 1/2-inch |
1/2 cup chopped onion |
2 medium garlic cloves, minced |
1 1/2 teaspoons salt |
3/4 teaspoon marjoram |
1 bay leaf |
1 quart canned peeled tomato |
1/2 lb uncooked white rice |
1/2 cup celery, coarsely chopped |
1 green bell pepper, coarsely chopped |
Directions:
1. Wash beans. Soak beans in water overnight. Brown sausage in Dutch oven. Pour off all but 2 tablespoons of fat. Add onions and garlic to pan and cook until tender. Add beans and soaking liquid, salt, marjoram and bay leaf. Cover and simmer 1 1/2 hours, or until beans are almost tender. Drain and chop tomatoes, reserving liquid. Add tomatoes, reserved liquid and rice to beans. Bring to a boil. Cover and simmer 10 minutes, stirring once or twice. Add celery and green peppers; cover and simmer an additional 15 minutes, stirring once or twice, until rice is tender. Remove bay leaf. Serve with cornbread.
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