Classic Louisiana cuisine...red beans and rice

Since marrying my husband, I have learned to prepare a few regional favorites from Louisiana like gumbo, jambalaya, and red beans and rice.  Last night I made red beans for dinner and thought I would share it with you...my slightly healthified version.  Be prepared to start this the night before you want to cook them.  And it is not something you can throw in the pot and leave the house for a couple of hours...but you can squeeze in a quick trip to the store for drinks or dessert....

Red Beans and Rice

2 1 lb bags of dried small red beans

2 stalks celery

1 large onion

1 large green bell pepper

1 package beef sausage (I usually use Hillshire Farms Beef Sausage, 100% beef is better for flavor)

1 package smoked turkey sausage (like Jennie-O, Butterball, or Oscar Meyer--2/3 less fat :))

Salt to taste

Fresh Garlic to taste

Any other seasoning to give it a little kick...to taste (cayenne, red chili powder, pepper)

2-3 bay leaves

6 cups of prepared rice (I try to use brown rice-obviously a bit more nutritious, but use white if you prefer)

First, check beans for rocks or bad beans and then soak them...I put them in a large bowl, fill with water, and leave overnight.

Dice green peppers, onions, celery, and slice sausage down the middle and then into 1/2 inch slices.

Get a large skillet and begin browning the  sausage low-medium heat. (I do it this way so I don't have to add oil for caramelizing.)  Add veggies and caramelize if you have time (more flavorful).  If not, cook them until soft.   While veggies and sausage are cooking, drain and rinse beans.  Get a large pot and put in beans and cover with water 2-3 inches.  The more water you have, the thinner the broth will be.  Begin heating to a soft boil, then lower heat to a simmer.  After veggies and sausage are ready, dump into pot, add the bay leaves and garlic.

I have heard that adding salt at the beginning will toughen your beans.  I have added seasoning at the beginning and also 30 minutes to an hour into cooking.  I could not tell a difference, so it is up to you.  It will take more salt than you think.  I added a tablespoon and taste tested the beans several times during the cooking time and had to add more. But add in small amounts.  If it ends up too salty, you will have to have a glass of water to finish a bowl! If you find you have too much water once all the ingredients are added, cook with the lid off.  This will allow water to evaporate and condense your red beans and concentrate the flavors.  Stir beans every half hour to prevent burning on the bottom. Plan on at least 2 hours before this is ready.  If you plan on eating at a set time, make early and then keep warm on the stove until time to serve. 

The best part is how good it smells when you walk into the house after it has been cooking awhile...yum!

This recipe is great for either a large gathering or for leftovers for several days...which is nice when it means less cooking!