Serve this with Italian, French or Garlic bread for a great one pot meal!
- 1 tablespoon salt
- 3 tablespoons olive oil
- 2 cups cooked rice
- 5 stalks celery chopped
- 1 large lemon
- 1 large bell pepper chopped
- 2 large onion chopped
- 2 dashes tabasco sauce
- 1 teaspoon dried thyme leaves
- 1 pound red kidney beans dry
- 5 tablespoons garlic chopped garlic
- 1 pound mild or hot smoked/andouille/kielbasa/pan sausage any combo or just one of your choosing
- 2 whole bay leaves
- 2 dashes worcestershire sauce optional
- 1 tablespoon creole seasoning or make your own (i use emerils posted on bigoven)
- Carbohydrate 77.7908420698198 g
- Cholesterol 0 mg
- Fat 4.04674671905636 g
- Fiber 12.9734373123158 g
- Protein 15.4092148641997 g
- Saturated Fat 0.704438006020812 g
- Serving Size 1 1 Serving (531g)
- Sodium 52.3977001097704 mg
- Sugar 64.817404757504 g
- Trans Fat 0.391827069094215 g
- Calories 391 calories
Step-by-step
- Soak the beans overnight as this is very important. Make sure they are covered with water.
- The next day, drain out the old water and put hot water in a pot to cover the beans. Bring the beans to a rolling boil always making sure that the beans are covered in water or will be hard. Boil the beans for about 60 minutes, until the beans are tender and drain.
- Meanwhile, put the onion, bell pepper, and celery in a food processor and pulse till veggies are finely chopped. While the beans are boiling, saute the veggies in olive oil on medium heat until they turn translucent then add the garlic and saute for a few minutes stirring occasionally making sure not to burn the garlic as that would give a bitter taste. If using sausage (I use pan sausage), brown in a frying pan (if using smoked sausage, kielbasa or andouille you can skip the browning). When the beans are done, drain them again and add the veggies and the sausage(s) and mix. and add enough warm/hot tap water just to cover because they will be tough and turn white if not. Add , smoked sausage, seasonings (I use Emeril's Creole Seasoning as a homemade mix found on Big Oven).
- Bring to a boil and lower a bit to simmer with lid not closed all the way to allow the water to evap some. Cook for 2-3 hours while occasionally stirring to prevent sticking, until the water in the pot sort of turns a little thicker and the beans become more tender but not mushy. This would be a good point to taste and adjust seasonings to your liking. Also, if you aren't using leftover rice, you should cook the rice according to package directions. At the end of the cook time, remove the bay leaves and stir in the cooked rice. Some people like their beans creamy but I like them bursting. It is up to your individual taste.
- I always double this recipe because it takes so long to cook and I freeze half for a later use. Beans taste better the second time around trust me! When you reheat, do so on the stovetop. You might have to add some water to make them to the right consitancy and prevent burning. My husband likes to top his with sour cream and sometimes shredded cheddar. You can top with whatever you want or nothing at all.
A list of dried legumes never warns you about the chemical reality of old beans that refuse to soften no matter how long they boil in hard water. Soaking dry red kidney beans overnight is non-negotiable for breaking down complex carbohydrates and ensuring even hydration before heat ever touches the pot. Pulse the aromatic trinity of two large onions, one bell pepper, and five stalks of celery in a food processor until finely minced, then sauté them in olive oil over medium heat until they turn translucent and sweet. When introducing minced garlic, watch the pan closely because garlic burns rapidly at temperatures above three hundred degrees Fahrenheit, instantly turning acrid and ruining the sauce base. Simmer the drained beans with smoked sausage, bay leaves, and warm water for two to three hours with the lid slightly ajar, allowing steam to escape so the cooking liquid reduces into a naturally thickened starch bath rather than a watery soup. As starches break down during this extended simmering phase, stir occasionally with a wooden spoon to prevent solids from scorching on the bottom of the vessel. Traditional Louisiana Creole variations often incorporate a pork bone or tasso for extra depth, though smoked sausage alone provides ample fat and seasoning when rendered correctly over low heat. Folding cooked rice directly into the finished pot at the very end unifies the dish, while doubling the batch yields excellent leftovers that actually improve in flavor after twenty-four hours in the refrigerator.
