Author: Tag Sale Tastes
- 1 pound dried light red kidney beans
- 2 quarts water
- 2 medium onions, chopped
- 2 stalks celery with leaves, chopped
- ½ large bell pepper, chopped
- 1 teaspoon salt
- 1-1/2 teaspoons dried thyme
- 1-1/2 teaspoons dried oregano
- 1-1/4 teaspoons garlic powder
- ¾ teaspoon cayenne pepper, or to taste
- 2 bay leaves
- 1 pound smoked sausage, cut into ½-inch slices
- White rice, for serving
- Shredded cheddar cheese, for serving
- Chopped green onions, for serving
- Wash and drain red beans. Place beans in a large stockpot and add water. Soak overnight. (Alternatively, bring beans and water to a boil, reduce heat, and simmer for 2 minutes. Remove from heat and let stand for 1 hour.) Do not drain beans.
- Add onions, celery, and bell pepper to red beans and bring to a boil. Cover, reduce heat, and simmer for approximately 1-1/2 hours until beans are soft and begin to thicken. Avoid stirring too much, or beans will get mushy.
- Stir in seasonings and sausage. Simmer for 30 minutes or until beans are tender. Season to taste with additional salt, if needed.
- Serve hot over white rice, and pass bowls of shredded cheddar cheese and chopped greens, for topping as desired. (Note -- some people like to add a dash or two of Tabasco to theirs as well.)
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2015/12/12/treebeards-red-beans-and-rice/
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