Red Beans and Rice with Sausage

I had a request for to post my recipe for Louisiana Red Beans and Rice. Here it is. Enjoy.

Louisiana Red Beans and Rice with Sausage

1 pound of dried red kidney beans
1 pound smoked link sausage halved lengthwise and cut crosswise into 1/2-inch-thick slices OR hot Italian sausage- cooked and cut into pieces,
1 large onion, chopped
2 pale-green inner celery ribs (with leaves), chopped
4 garlic cloves, minced, or to taste
6 cups water OR 2 cans of chicken broth – add more if needed
4 bay leaves
1 tablespoon dried thyme, crumbled
2 teaspoons dried oregano, crumbled
1 teaspoon Tabasco
3/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon cayenne, or to taste
2 teaspoons salt, or to taste

Serve over white rice

In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil using 2 cans of chicken broth (or water if you don’t have broth) and simmer, covered, over moderate heat 1 ½ to 2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more liquid if mixture is too thick.

Remove 1 cup bean mixture and mash into a paste with a potato masher. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes.

Serve with white rice.

 

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