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Source: decorating4less.com
1 pound dry red kidney beans
1 pound smoked sausage
1/3 pound andouille sausage
1 cup chopped onion
1/2 cup chopped green bell peppers
1 chopped green onion with stalk
1 clove minced garlic
1 teaspoon vegetable oil
1/4 cup all-purpose flour
2 teaspoons red pepper sauce
2 dashes Worcestershire sauce
2 tablespoons salt
2 teaspoons brown sugar
Red or black pepper to taste
Approximately 6 cup water
2 cups cooked white rice
First, empty dry beans into a large cooking pot and fill with water to about
3 inches above beans. Add salt, pepper, pepper sauce, Worcestershire sauce to
pot and let soak.
Cut up sausage into approximately 1- to 2-inch lengths.
In a large skillet, add cooking oil and saut� sausage on medium/high heat
until browned. Remove and add to pot with the red beans.
You can begin cooking the beans over medium-high heat while completing the
next steps. With the oil and drippings from the sausage, add the onions, green
onions, bell pepper and brown sugar and saut� over medium heat until onions
are opaque. Add garlic and flour and stir constantly over medium heat for about
6 minutes. (be careful not to burn roux) When browned, stir mixture into pot
with beans and bring to a boil. Turn heat setting to "low" (but, still bubbling)
and cook slow, stirring occasionally about 3 hours or until beans are soft and
water is thickened. (If not thick enough, you can remove 1/2 cup of just the
beans and mash with a fork and return to pot.)
Serve over rice with sweet cornbread!
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