This is one of those Southern dishes that makes enough to serve an army; it may be halved. Serve
with our homemade corn bread or
corn bread muffins on a cold
winter's day for a soothing treat.
Preparation Time: 4-5 Hours Serving Size: 8 to 10 servings
- 1 pound dry red beans
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 1 bunch green onions, chopped
- 1/2 cup parsley, chopped
- 3 tablespoons tomato paste
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- 7 cloves garlic, chopped
- 1 tablespoon Worcestershire sauce
- 2 tablespoons hot sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 pounds smoked sausage cut in slices
- water
- cooked long-grain rice
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Cover dry beans with plenty of water and bring to a boil. Boil 2 minutes. Remove from heat and let
stand 1 hour. Drain water and set aside. Sauté onion, green pepper and celery in olive oil for 5
minutes over medium heat. Add green onions, parsley, tomato paste and garlic, one at a time, stirring
with each addition. Stir in Worcestershire sauce, hot sauce, the bay leaves and thyme. Add sliced sausage
and beans and stir. Add plenty of water to cover well and simmer on low, uncovered, for at least two
hours, or until beans are soft. Stir often and add water as necessary. Serve over cooked long-grain white
rice. |
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