Ingredients
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2 quarts water
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2 stalks celery, with leaves, chopped
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1/2 large bell pepper, chopped
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2 1/2 teaspoons salt
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1 1/2 teaspoons thyme
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1 1/2 teaspoons oregano
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1 1/4 teaspoons garlic powder
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3/4 teaspoon cayenne pepper
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2 bay leaves
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1 lb smoked sausage, cut in 1/2-inch slices
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2 medium onions, chopped
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1 lb dried red kidney beans
Instructions
- Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight. (To speed up the process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step.) DO NOT DRAIN WATER!
- Add onions, celery, and bell pepper to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. DO NOT STIR MORE THAN NECESSARY.
- Stir in seasonings and sausage. Simmer 30 minutes more.
- Meanwhile cook a pot of rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
- Note: Don't stir more than necessary - you don't want mushy beans. If you want thicker beans, remove the lid during the last 30 minutes of cooking time, or remove 1/2 cups of the beans and mash them before returning to the pot.