Trouble With Red Beans N Rice
From sweetwords 17 years ago
- 180 minutes to make
- Serves 10
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 Country Recipes - but the other half is pure mine!
Ingredients
- 2 cups dried red beans shopping list
- 1 cup white onion shopping list
- 2 slices bacon shopping list
- 1/2 tsp garlic shopping list
- 5 cans chicken broth, divided (I use low-sodium) shopping list
- 1 can diced tomatoes shopping list
- 2 bay leaves shopping list
- 1/2 tsp powdered thyme OR 1 tsp dried leaves shopping list
- 1/4 tsp cayenne pepper (opt.) shopping list
- 1 Tablespoon Worcestershire shopping list
- 1 cube or 1 tsp chicken bouillon shopping list
- 1-1/2 lb. smoked sausage shopping list
- uncooked rice (amount according to servings) shopping list
- salt to taste shopping list
How to make it
- 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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