Make-Ahead Smoky Red Beans And Rice Recipe

ingredients

1/2 pound dried red beans
6 cups water, divided
3/4 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons parsley, chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 pound smoked Polish sausage, cut into 1/4 inch pieces
hot cooked rice

directions

Combine dried red beans and half the water in a large pan. Bring to a boil. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand one hour.

Drain well. Return beans to pan. Add remaining water, onion and next 7 ingredients. Bring to a boil. Cover, reduce heat and simmer 2 hours or until beans are tender, stirring occasionally.

Add sausage and simmer, uncovered, another 30 minutes. Remove and discard bay leaf. Cool.

To Store: Refrigerate bean mixture in a tightly covered container up to 3 days. Freeze in an airtight container up to 2 weeks.

To Serve: Thaw in refrigerator. Place bean mixture in large pan. Cook over medium low heat, until thoroughly heated, stirring occasionally. Serve over rice.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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