Treebeard's Red Beans (And Rice) |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
This recipe is quite a favorite at Treebeards' restaurant in Houston. Cooking time does not include the pre-soak or pre-boil time. To make it South Beach friendly, substitute low fat turkey smoked sausage for the regular smoked sausage, and serve with brown rice. Ingredients:
1 lb dried red kidney beans |
2 quarts water |
2 medium onions, chopped |
2 stalks celery, with leaves, chopped |
1/2 large bell pepper, chopped |
2 1/2 teaspoons salt |
1 1/2 teaspoons thyme |
1 1/2 teaspoons oregano |
1 1/4 teaspoons garlic powder |
3/4 teaspoon cayenne pepper |
2 bay leaves |
1 lb smoked sausage, cut in 1/2-inch slices |
Directions:
1. Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight. (To speed up the process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step.) DO NOT DRAIN WATER!
2. Add onions, celery, and bell pepper to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. DO NOT STIR MORE THAN NECESSARY.
3. Stir in seasonings and sausage. Simmer 30 minutes more.
4. Meanwhile cook a pot of rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
5. Note: Don't stir more than necessary - you don't want mushy beans. If you want thicker beans, remove the lid during the last 30 minutes of cooking time, or remove 1/2 cups of the beans and mash them before returning to the pot.
|
|