Wednesday, March 4, 2009

Red Beans, Sausage, and Rice

Another Lazarus Project recipe, courtesy of blogging friend and Twitter peep, Lisa. I left her notes intact. Thanks for sharing, Lisa!

Red beans, Sausage, & Rice
2 cups dried red beans
1 T Creole seasoning
1 tsp salt
cold water
2 T canola oil
2 links sausage, cut lengthwise & then into 1/2 inch half-moons (calls for andouie, we use turkey sausage)
6 cloves garlic, peeled & cut into thin slivers (or pre-minced from the jar)
4 scallions, cut crosswise into 1/4 inch pieces (we just use onions, actually)
4 cups just-cooked rice
salt, pepper, tabasco sauce to taste

1. Combine the beans, creole seasoning, and salt in a saucepan, add cold water to cover by 1 inch. Bring to ta boil over high heat, stirring occasionally, until the beans are very tender & falling apart (between 45 minutes & a couple hours, usually).

2. Remove from heat and allow the beans to cool in the cooking liquid. (Can be prepared to this point up to 3 days ahead. Cover and refrigerate when the beans are cool.)

3. While the beans are cooling, heat the oil in a large saucepan over med-high heat. Add the sausage and cook, stirring frequently, until the sausage begins to brown, 5-7 minutes. Lower heat to med and add the garlic and onions (or scallions). Cook, stirring, until the onions start to soften (5-7 minutes). Season, to taste, with tabasco, salt, & pepper.

4. To serve, stir beans together with rice.

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