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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This is one of my favorite foods to eat when in New Orleans, though I haven’t been there in years. For a richer taste substitute some water with chicken broth. Ingredients:
6 cups water |
1 lb dried kidney beans |
4 tablespoons butter |
1 cup finely chopped green onion, including tops |
1/2 cup finely chopped onion |
1 stalk celery, chopped |
1 teaspoon chopped garlic |
1 lb hot smoked sausage (optional) |
1 tablespoon seasoning (cajun or creole) |
1 bay leaf |
1/2 teaspoon pepper |
1 dash red pepper (optional) |
1 dash cumin (to taste) |
3 cups cooked white rice |
Directions:
1. In a large pot bring 6 cups water to a boil. Add beans and boil for 2 minutes. Turn heat off and let beans soak for 1 hour.
2. In another large pot or Dutch oven over medium heat, melt butter and cook green onions, white onions, celery and garlic until soft but not brown.
3. Stir in beans and liquid, sausage and the seasonings.
4. Bring to boil, then reduce heat and simmer, partially covered for 3 hours or until beans are very soft.
5. If dry, add more water a little at a time.
6. Serve beans over rice, and garnish with additional green onions.
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