Red Beans and Rice

Dried red beans are soaked overnight, drained and added to sautéed onion, bell pepper, smoked sausage, garlic, ginger, and seasoning mix. Mixture is slow cooked with chicken stock, tossed with fresh parsley and served over white rice.

Ingredients -

1 pound Dried Red Beans, rinsed and picked over, soaked overnight

Seasoning Mix:
2 teaspoon Coarse Salt
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Oregano Leaves
1 teaspoon Ground Dried Pasilla Chili Peppers
1 teaspoon Fresh Ground Black Pepper
1 teaspoon Dried Thyme Leaves
1 teaspoon Cumin Powder

2 tablespoons Vegetable Oil
2 cups chopped White or Yellow Onion
1 cup chopped Green or Red Bell Pepper
1 pound Smoked Sausage, sliced into rounds 1/4 inch thick, then quartered
4 cups Chicken Stock
2 tablespoons chopped Fresh Parsley
Cooked White Rice

Preparation:

Day 1:

1. Add beans and enough water to cover the beans by 3-4 inches to large bowl.

2. Soak overnight in the refrigerator.

Day 2:

1. Combine the seasoning mix ingredients in a small bowl. Drain but do not wash the beans and set them aside.

2. Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke about four minutes. Add 1 cup of onions, the bell peppers, and smoked sausage.

3. Cook, stirring frequently, for six minutes. Add the garlic, ginger, remaining onions, drained beans, and seasoning mix.

4. Cook, stirring frequently, for five minutes, then add the stock, stir well, and cover.

5. Bring to a boil, reduce the heat to low, and simmer until the beans are tender and starting to break, about two hours. Add the parsley, stir thoroughly, and remove from the heat.

6. Serve over hot white rice.

Cooking Tip

Dried Beans

Dried beans can be found in most supermarkets alongside the packaged rice. The beans are packaged in 1, 2 or 5 pound bags, occasionally they can be found in self serve bins. The beans should be sorted through to pick out any debris, and most will require some sort of presoaking to rehydrate them before cooking.

Cooking Tip

Bell Pepper

The bell pepper is loaded with vitamin A and vitamin C. A one cup serving of raw bell pepper exceeds the recommended daily allowance for both of these vitamins.

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