Southern Red Beans and Rice
|Bacon fat/Oil||2 Tablespoon (Optional)|
|Green onions||1⁄2 Bunch (50 gm), chopped finely|
|Kidney beans||45 Ounce, drained (3*15 ounce cans)|
|Chicken stock||2 Cup (32 tbs)|
|Garlic cloves||3 Medium|
|Red onion||1 Cup (16 tbs), chopped finely|
|Celery||1 Cup (16 tbs), chopped finely|
|Worcestershire sauce||To Taste|
|Tobasco sauce||To Taste|
|Bay leaves||3 Medium|
|Salt and pepper||To Taste|
|Water||3 Cup (48 tbs)|
|Rice||1 1⁄2 Cup (24 tbs)|
1)To a saucepan on medium high add bacon fat and add 2/3rd of the full measure of kidney beans till creamy and mash the beans. Add chicken stock and let it simmer for 10 minutes and let it reduce by half.
2)In a skillet add butter, celery, minced garlic and onion and cook till tender.
3)Add the sauteed vegetables to the boiling saucepan.
4)In a skillet melt the bacon fat and ground sausage and brown the sausage.
5)Throw in the sausage into the saucepan along with the bay leaves and the rest of the beans and Worcestershire sauce and tobasco sauce to taste.
6)Let the dish gently simmer on a medium low for about 2 hours while stirring occasionally and if you fins that the dish is too dry add some water to loosen it.
7)Cook rice in a separate saucepan in boiling water along with salt and butter on a medium low for 20 minutes. Grab a fork and fluff the rice after it is cooked.
8)Serve the beans in a bowl over some rice and sprinkle some onions on top for added taste.