We got a few days of cold weather down in Houston, so i QUICKLY decided to have some beans! This dish isn't for those in a hurry, you'll need a couple hours for these to get all good and tender. Snuggle into the recipe below.
Red Beans and Rice with Sausage
- 1/2 Bell pepper (large)
- 1/2 White onion (large)
- 2 cloves of fresh garlic (chopped)
- 1 1lb bag of red beans
- 1 tbsp Cajun seasoning
- 1 tbsp Chili powder
- 1/2 tsp cayenne pepper
- 1 tsp pepper
- 1 pkg Chapel Hill Original Smoked Sausage (sliced)
- 6 quart pot (mine is an enameled cast iron)
Soak beans overnight if possible (will shorten cook time)
- Chop bell pepper, onion, and garlic
- Rinse red beans
- Add veggies and beans to a 6 quart pot along with 6 cups of water. Should be enough to adequately cover the beans. Keep in mind if you don't add enough water the beans will be more like a dry "mash".
- Bring pot to a boil, and then reduce to low heat.
- Cook for roughly 40 minutes and then add half of the sausage, chopped.
- After a total cool time of 1 1/2 hours add the other half of the sausage. Check the "doneness" of the beans by mashing a couple against the side of the pot. If the beans mash easily, they are done! Adjust seasonings as needed!
- Prepare rice of choice, follow directions listed on package. Parboiled rice is more user friendly for beginners!
- Simon says, Eat!