Red Beans and Rice

Dr. Sweetpea loves LOVES loves red beans and rice. He always orders red beans and rice whenever we go to a restaurant that serve comfort food. So when I came across a recipe for it in Cooks Country, I HAD to make it at home for him. Yes, it takes several hours for it to cook but it's absolutely phenomenal. Dr. Sweetpea raved about how this is the best he's ever had!! In fact, I had two servings myself because it's that good. Also, it makes your kitchen smell wonderful while it's cooking! Definitely a keeper recipe for us.

Red Beans and Rice

(Source: Cooks Country)

4              slices bacon, chopped medium

1              small onion, chopped fine

1              green bell pepper, chopped fine

1              rib celery, chopped fine

4              cloves garlic, minced

Ground black pepper

1              teaspoon minced fresh oregano leaves

1              teaspoon minced fresh thyme leaves

1/2           teaspoon cayenne pepper

4              bay leaves

Table salt

1              pound dried red kidney beans, rinsed and picked over

7              cups low-sodium chicken broth

7              cups water

1/2           pound andouille sausage or kielbasa, halved lengthwise and cut into 1/4-inch half-moons

6              cups cooked long-grain rice (from 3 cups raw rice)

Hot pepper sauce

Cook bacon in large Dutch oven over medium heat until lightly browned and fat has rendered, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours. Stir in sausage and cook until liquid is thick and creamy, about 30 minutes. Season with salt and pepper. Serve over hot cooked rice with hot pepper sauce, if desired. (Leftover beans can be refrigerated in airtight container for several days.)