Recipe

Trouble With Red Beans N Rice Recipe

	Sweetwords / All my dishes 2 years, 4 months ago This is a winter recipe because of how long it takes to cook. It is very much worth the trouble, though - it tastes fantastic! Times do not include soaking the beans or 8-hour fridge time later. Original recipe from Land O Lakes Treasury of Countr... More Prep:15m Cook:180m Servings:10	Sweetwords
	beans rice cajun sausage

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Fans

emilydrew

jeremywill

Ingredients

2 cups dried red beans

1 cup white onion

2 slices bacon

1/2 tsp garlic

5 cans chicken broth, divided (I use low-sodium)

1 can diced tomatoes

2 bay leaves

1/2 tsp powdered thyme OR 1 tsp dried leaves

1/4 tsp cayenne pepper (opt.)

1 Tablespoon Worcestershire

1 cube or 1 tsp chicken bouillon

1-1/2 lb. smoked sausage

Uncooked rice (amount according to servings)

Salt to taste

Directions

Soak beans overnight in water to cover.

Next morning, drain beans and re-cover with water in 3qt pot; cook over high heat until water comes to a full boil.

Reduce heat to medium low; continue cooking, stirring occasionally, until beans are tender (45 minutes) then drain.

Meanwhile, chop onion, bacon, and garlic.

Heat oven to 350.

In 3 qt. casserole, combine beans, 1 can broth, tomatoes, bacon, seasonings, and Worcestershire. Bake, stirring every 20 minutes or so, for up to 1-1/2 hours - do not cook until beans are dry!

Remove bay leaves. Put beans in refrigerator till evening, at least 8 hours (IMPORTANT!).

That evening: Heat two cans broth, 1/2 cup water, and bouillon in Dutch oven; when bouillon is melted, add beans. Cook on low, stirring frequently.

Meanwhile, slice sausage and halve slices; lightly fry to get some grease. Add sausage and drippings to beans.

Cook on low for about 1/2 hour or until reduced to your liking.

Cook rice in chicken broth (last 1-2 cans), water, and salt to taste.

Serve beans over rice with Slightly Sweet Cornbread (recipe already posted).

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