Red Beans and Sausage2002-05-30
- Course: Main Dishes
- Yield : 10 servings
- Servings : 10 servings
- Prep Time : 25m
- Cook Time : 2:0 h
- Ready In : 2:25 h
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Traditionally Cajuns prepared the red beans and sausage first then served it over rice rather than cooking it all together.
- 1 lb red kidney beans
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1 garlic clove, minced
- 1 lb smoked sausage, cut in 1/2 inch pieces
- 1 ham-bone with some meat on it (optional but adds a great flavor)
- 1 bay leaf
- Red pepper to taste
- Salt and black pepper to taste
- Water (sufficient to cover beans)
Wash beans. In a large Dutch oven or cast iron pot, cover in cold water and soak overnight.
When ready to cook, add the onion, bell pepper, garlic, bay leaf and ham-bone. Add enough additional water to cover the beans at least 3 inches above their marker. Cook slowly, stirring occasionally until beans are tender. Time will vary from 1 1/2 to 2 hours.
In the last 30 minutes of cooking mash some of the beans to thicken the gravy. Add the smoked sausage and season to taste with salt, black and red pepper. The heat may be increased to evaporate excess water if the beans have a too-watery gravy or water added to make more gravy. Make sure to stir to prevent sticking. Serve over steamed rice.