I love red beans and rice but have never made it before. I made this for dinner last night and it was to die for! This is NOT a lowfat meal, but I imagine if you substitute lowfat turkey kielbasa, and left out the pork it would probably still be quite tasty and fairly healthy too.
If you don't care for spicy food or if you can't find it you can substitute smoke sausage or kielbasa for the Andouille in this recipe.2 tbsp. butter
4 tbsp. creole or cajun seasoning
2 cups diced onion
1 cup bell pepper diced(I prefer to use a combo of red, yellow and red)
1/2 cup celery finely diced
2 cups cubed andouille sausage
1 pound dry red kidney beans soaked overnight
4 tbsp. fresh garlic minced
7 cups chicken stock
a few pork neck bones or just some chopped pork if you prefer
6 fresh bay leaves
2 tsp red wine vinegar
1 cup tomato sauce
2 tbsp. Italian parsley, finely chopped
1/2 cup green onions sliced on the bias
a little sugar
3 chicken bouillon cubes
* Mix together the holy trinity (onions, celery and peppers). Drain the beans.
Melt the butter over medium heat.
Add half of the trinity, half the creole seasoning, and the sausage and turn up the heat to medium high. Cook this for about 7 - 10 miutes, stirring occasionally until the vegetables start to get some color.
Add the beans and cook stirring occasionally for about 5 minutes.
Add the chicken stock, garlic, pork, vinegar, bay leaves, bouillon, the remaining trinity and creole seasoning. Bring this to a boil, then reduce heat to a simmer.
Allow to simmer for 2 - 2 1/2 hours. Stir often during the second hour to prevent the beans from sticking.
After the beans have cooked for two hours, add the tomato sauce, a little sugar to cut the acidity, the parsley, and 1/2 of the green onions.
Cook the beans for another half hour and serve over a mound of white rice and topped with some green onions. Yum!
Tori in South Carolina
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