| Makes: | 12 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 8 hours, 0 minutes |
| Ready In: | 8 hours, 30 minutes |
|
The kidney bean with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, and an integral part of the cuisine in northern region of India. Sometimes kidney beans are used in the red beans and rice of Louisiana Creole (& Cajun) cuisine. Small kidney beans used in Rioja, Spain, are called Caparrone. In India the kidney bean is called “Rajma dal”. |
| |
| Ingredients |
| 1 pound dried red kidney beans |
1 medium yellow onion diced |
| 1 medium bell pepper diced |
4 ribs celery finely diced |
| 1 pound smoked pork sausage 1/4 inch diced |
6 strips thick cut smoked bacon finely cut julienne style |
| 4 cloves minced garlic |
5 whole bay leaves |
| 1 1/2 tsp salt |
1 tsp cayenne pepper |
| 2 quarts water |
|
|
| |
| Directions |
If you have a large crock pot. Put all ingredients into pot and cook on high for 8 hours. Stove Top: Large heavy bottom pot. Bring to boil for 45 minute occasionally stir through. Bring down to simmer for 4 ˝ hours covered. Stir about every 30 minutes. Last hour: put 5 cups rice to cook. 1/2 teaspoon of salt per cup of rice with water.
When beans are done. Mash about 1/3 of mixture and blend in with remainder of beans.
Serve over steamed salted rice.
5 cups cooked rice suggested
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
