Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Red Beans and Rice
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1 pound dried red kidney beans |
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4 quarts water |
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¾ cup EACH chopped onion, celery, and green pepper |
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2 teaspoons minced garlic |
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½ cup butter |
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2 bay leaves |
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2 teaspoons EACH salt and paprika |
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1 teaspoon dried whole thyme |
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½ teaspoon EACH ground red pepper and dried oregano |
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1 pound andouille or smoked polish sausage, cut into 1" pieces |
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½ cup finely chopped fresh parsley |
Sort and wash beans; place in a 6 quart Dutch oven. Cover with water 2" above the beans and soak overnight. Drain beans. Add 4 quarts water; bring to a boil. Reduce heat to medium and cook, uncovered 1-½ hours, stirring occasionally.
Sauté onion, celery, green pepper, and garlic in butter in a large skillet until tender. Stir sautéed vegetables and all spices into beans; cook, uncovered, 1 hour, stirring occasionally and adding water if necessary.
Cut sausage (if not cooked, then bake and drain well first) into bite size pieces and stir into bean mixture. Cook, uncovered, 30 minutes, stirring occasionally. Remove bay leaves and stir in chopped parsley. Serve over oven rice.
Oven Rice:
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1 ½ cups uncooked regular rice (I use Uncle Bens Converted Rice) |
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2 ½ cups chicken broth |
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1-½ tablespoons EACH finely chopped celery, onion, and green pepper |
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1-½ tablespoons butter |
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½ teaspoon salt |
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1/8-teaspoon garlic powder |
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Dash ground red pepper |
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Pinch white pepper |
Combine all ingredients in a two-quart baking dish, stirring well. Cover and bake 350 for one hour or until all liquid is absorbed.
NOTE: This is from the 1983 Southern Living Yearbook and is from K-Paul’s Louisiana Kitchen in New Orleans. It is my favorite red beans and rice recipe.