When my Mama makes red beans and rice, she doesn't fool around!
Here is her recipe (the batch from the picture above was a doubling of this double recipe)
2 lb dried red kidney beans
8 quarts water
1 cup butter
1 1/2 cup chopped onion
1 1/2 cup chopped celery
1 1/2 cup chopped green bell pepper
4 tsp minced garlic
4 bay leaves
4 tsp salt
4 tsp smoked paprika
2 tsp dried whole thyme
1 tsp ground red pepper flakes
1 tsp dried whole oregano
1 lb andouille sausage
1 lb bulk sausage (if you like hot red beans, use hot, otherwise use mild)
1 cup finely chopped fresh parsley
Wash beans then place in a large pot. Cover with water 2 inches above beans and let soak overnight. Drain Beans and return to pot. Add 8 quarts of water and bring to a boil. Reduce heat and cook, uncovered, 1 to 1 1/2 hours, stirring occasionally.
Melt butter in a large skillet. Add onion, celery, green bell pepper and garlic. Saute until tender. Stir sauted vegetables and spices into beans. Cook, uncovered, for 1 hour, stirring occasionally. Add additional water if necessary.
Bake sausages at 350 degrees for 20 minutes, drain well. stir sausages into bean mixture. Cook, uncovered, 30 minutes, stirring occasionally. Remove bay leaves and stir in chopped parsley. Serve over rice.
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