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John's Creole Red Beans

Prep time 20 mins
Soak time 8 hrs
Cook time 3 hrs
Yield Makes 8 servings

Ingredients

  • 1 (16-ounce) package dried red kidney beans
  • 1 pound spicy smoked sausage
  • 1 tablespoon vegetable oil
  • 3 celery ribs, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 (14 1/2-ounce) can crushed tomatoes
  • 1 (32-ounce) container chicken broth
  • 3 1/2 cups water
  • 2 bay leaves
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked rice
  • Garnish: chopped green onions

How to Make It

  1. Rinse and sort beans according to package directions. Place beans in a Dutch oven; cover with water 2 inches above beans, and let soak 8 hours. Drain beans, and rinse thoroughly; drain and set aside.

  2. Cut smoked sausage into 1/4-inch-thick slices.

  3. Sauté sausage in hot oil in Dutch oven over medium heat 5 to 7 minutes or until sausage is golden brown. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. (Store sausage in refrigerator until you're ready to stir into bean mixture.) Add celery and next 3 ingredients to hot drippings, and sauté 5 minutes or until vegetables are tender. Add tomatoes, and simmer, stirring occasionally, 7 minutes.

  4. Stir in beans, broth, and next 5 ingredients; increase heat to medium-high, and bring to a boil. Boil 10 minutes; reduce heat, and simmer, uncovered, stirring occasionally, 1 1/2 to 2 hours or until beans are tender. Stir in sausage, and simmer 30 more minutes. Serve over hot cooked rice. Garnish, if desired.

  5. Note: For quick soaking, place kidney beans in a Dutch oven; cover with water 2 inches above beans, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain as directed, and proceed with recipe. For testing purposes only, we used Conecuh Original Smoked Sausage, which is spicy.

The Dinner Bell Restaurant, McComb, Mississippi