Tuesday, April 26, 2011

Red Bean and Rice

1 pound dry kidney beans (approximately 6 cups cooked)
2 quarts of tap water
1 pound turkey sausage
1 large onion, chopped
4 stalks of celery chopped
2 teaspoons minced fresh garlic
2 teaspoons salt Good shot of Tabasco Sauce

Soak the kidney beans overnight in the tap water, or you can use the quick soakmethod. Bring them to a boil in the tap water, and then let them sit, covered, on theback of the stove for an hour or two.After you have done the initial bean preparations let them boil for about an hour or untilthey are getting tender. While they cook you can prepare the vegetables and the meat.The onion, celery and garlic will need chopping.Fry the turkey sausage in a large skillet. Crumble it up with a fork as it cooks. Set thesausage aside until the beans have cooked at least an hour.After the beans have softened up and are getting close to tender, it is time to add therest of the ingredients. If your sausage is spicy, you may not want to add the Hot Sauce,so taste it before adding any willy-nilly. If your sausage is not spicy then a small shot ofHot Sauce will marry nicely with the rest of the dish. Simmer the beans, sausage andvegetables for about a half an hour longer, or until the beans are all the way tender. Iput the brown rice on to cook right before I add the vegetables and sausage to thebeans. This gets them both done at about the same time.Serve this by scooping up a big glob of rice into a cereal bowl. Next ladle a goodlyamount of the bean mixture on top of the rice. Eat with black pepper, and a little vinegaron the side, for tangy-ness. I like biscuits and all-fruit jelly with this dish. I make thebiscuits right after the vegetables and sausage go into the pot. They are usually done bythe time the family sits down at the table and finishes saying grace.Hot Cooked Brown Rice or White Rice (double the recipe for the rice)

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