Saturday, February 18, 2012
Red Beans and Rice
1 pound dried red kidney beans, picked over
1 pound smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
1 large onion, chopped
2 pale-green inner celery ribs (with leaves), chopped
4 garlic cloves, minced, or to taste
6 cups water
4 bay leaves
1 tablespoon dried thyme, crumbled
2 teaspoons dried oregano, crumbled
1 teaspoon Tabasco
3/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground white pepper, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon cayenne, or to taste
2 teaspoons salt, or to taste
In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.
Read More http://www.epicurious.com:80/recipes/food/views/New-Orleans-Style-Red-Beans-and-Rice-with-Sausage-Fulcher-11359#ixzz1mhGQyW2E
Accompaniment: white rice
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Read More http://www.epicurious.com:80/recipes/food/views/New-Orleans-Style-Red-Beans-and-Rice-with-Sausage-Fulcher-11359#ixzz1mhFtnrgU
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