2 pounds Andouille Sausage, Sliced•
2 stalks Celery, Finely Diced
2 whole Habaneros, Finely Chopped (Jalapeno For Less Heat)
1 whole Bell Pepper, Red, Finely Chopped
1 whole Bell Pepper, Green, Finely Chopped
1 whole Onion, Medium, Finely Chopped (about 1.5 Cups)
3 tablespoons Pickapeppa Sauce
1 tablespoon Worcestershire Sauce
2 teaspoons Tabasco Sauce (or More, If Desired)
1 can Tomato Puree (Large)
2 cups Water
3 bags Red Kidney Beans, Cooked (or 3 15-oz Cans)
Preparation Instructions
If preparing red kidney beans from scratch, check beans for dirt, rocks, etc., then quick
soak (1 pound beans, 6-8 cups water). Bring to a rapid boil; boil for 2 minutes. Remove
from heat, cover and let stand for 1 hour. Pour off water, rinse beans, then cook in fresh
salted water (1 teaspoon salt to 1 pound beans). Bring to a simmer and cover. Make sure
they are barely simmering. Start tasting the beans after about an hour to hour and a half
but can take up to 2 hours. Some prefer the ease of canned kidney beans.
Brown sausage in a large Dutch oven. Remove the sausage, add bell peppers, hot
peppers, celery, onion, and garlic to the drippings. Saute until vegetables are tender.
Stir in tomatoes, tomato puree, water, Pickapepper sauce, Worcestershire sauce, and
Tabasco sauce. Simmer 5 minutes, then add cooked or canned kidney beans. Simmer an
additoinal 10 minutes, stir in the sausage. Simmer, uncovered, for 1-1/2 hours.
Serve over rice with corn bread or a crunchy French Roll.
Two links for ingredients I use: www.pickapeppa.com and www.cajungrocer.com (for
andouille, Tobasco sauces).
2 stalks Celery, Finely Diced
2 whole Habaneros, Finely Chopped (Jalapeno For Less Heat)
1 whole Bell Pepper, Red, Finely Chopped
1 whole Bell Pepper, Green, Finely Chopped
1 whole Onion, Medium, Finely Chopped (about 1.5 Cups)
3 tablespoons Pickapeppa Sauce
1 tablespoon Worcestershire Sauce
2 teaspoons Tabasco Sauce (or More, If Desired)
1 can Tomato Puree (Large)
2 cups Water
3 bags Red Kidney Beans, Cooked (or 3 15-oz Cans)
Preparation Instructions
If preparing red kidney beans from scratch, check beans for dirt, rocks, etc., then quick
soak (1 pound beans, 6-8 cups water). Bring to a rapid boil; boil for 2 minutes. Remove
from heat, cover and let stand for 1 hour. Pour off water, rinse beans, then cook in fresh
salted water (1 teaspoon salt to 1 pound beans). Bring to a simmer and cover. Make sure
they are barely simmering. Start tasting the beans after about an hour to hour and a half
but can take up to 2 hours. Some prefer the ease of canned kidney beans.
Brown sausage in a large Dutch oven. Remove the sausage, add bell peppers, hot
peppers, celery, onion, and garlic to the drippings. Saute until vegetables are tender.
Stir in tomatoes, tomato puree, water, Pickapepper sauce, Worcestershire sauce, and
Tabasco sauce. Simmer 5 minutes, then add cooked or canned kidney beans. Simmer an
additoinal 10 minutes, stir in the sausage. Simmer, uncovered, for 1-1/2 hours.
Serve over rice with corn bread or a crunchy French Roll.
Two links for ingredients I use: www.pickapeppa.com and www.cajungrocer.com (for
andouille, Tobasco sauces).
| RED BEANS AND RICE WITH ANDOUILLE SAUSAGE |
