Soak kidney beans overnight.
Pour out water and add 3 quarts fresh water.
Chop onion, bell pepper, celery and garlic.
Add to beans.
Add salt, pepper and Creole seasoning.
Cover and cook on low heat 4 hours.
Cut smoked sausage in 1 1/2-inch rounds.
Add to beans and cook 45 minutes.
Stir beans occasionally while cooking.
Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
Add 1 cup rice; cover and simmer on low until water steams away.
Serve Red Beans over hot, steaming rice.
Soak the red beans at least 24 hours, longer
d enough water to the red beans to cover them by 3
Addition of a ham bone is the most important donation to the pot, for it adds real color and flavor not possible to achieve otherwise.
The next most important thing is to buy small, dark red beans, not kidney beans.
However, it is possible to substitute kidney beans.
Just don't expect to get quite the true flavor.
Sort dry red beans to make sure all discolored beans and debris are removed
Place all ingredients except sausage and rice in saucepan. Bring to a boil. Reduce heat to a simmer, cover and cook for 2 hours, stirring occasionally.
Add sausage to red beans the last 30 minutes of cooking time. Serve over rice.
ith one 15-ounce can red beans plus liquid in a medium
Saute onion, bell pepper, garlic and ham in the olive oil until onions are clear.
Add seasoning and stir.
Add beans.
Stir constantly and bring to gentle boil.
Reduce to low heat and cook for 1 hour, stirring occasionally.
Serve over rice.
The red beans freeze well.
o buy small, dark red beans, not kidney beans.
Most Acadian cooks like
Place all ingredients, except sausage and rice, in a 2-quart saucepan.
Bring to a boil; reduce heat to a simmer, cover and cook for 2 hours, stirring occasionally.
Add sausage to red beans the last 30 minutes of cooking time.
Serve over rice (1 cup red beans over 1 cup rice).
Serves 6.
stir as needed to keep beans from sticking.
Reduce heat
Soak red beans overnight.
Put into Dutch oven, meats, beans and vegetables.
Simmer until beans are soft.
Serve over rice.
acon.
Drain and rinse beans.
Add 1 quart + 1
rain the juice from the red beans into the sink. Add 2
Drain red beans, rinse and in a large soup pot combine the beans, and water. Bring to a boil and cook 45 minutes. Add all vegetables, shortening, tomatoes, and seasonings. Cook 1 hour, covered. Stir occasionally.
Add sausage and cook 45 minutes, or until the beans are cooked.
Serve with a few tablespoons of rice on top and (optional) dashes of \"Louisania Hot Sauce\".
uart slow cooker.
Sort beans and soak overnight in water
The night before, Place your beans in a large pot and
Place the red beans into a large container and
Place the beans in a large bowl or
Either soak beans overnight according to package directions,