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.