This savory and hearty bean stew features a complex blend of 3 different types sausage, vegetables, and herbs and spices. This dish should remind you of classic red beans & rice, with the flavor volume turned way up. This is a great recipe for a simple Sunday family supper.
RecipeSavants.comThis savory and hearty bean stew features a complex blend of 3 different types sausage, vegetables, and herbs and spices. This dish should remind you of classic red beans & rice, with the flavor volume turned way up. This is a great recipe for a simple Sunday family supper.Smart Recipes, American Recipes, Pork Recipes, RecipesPorkAmericanRed Beans And Sausage StewP1DT3H20MServes 8
Ingredients:
1 Pound Dry Kidney Beans8 Cups Water1 Tablespoon Tabasco Sauce0.5 Pound Polish Sausage0.5 Pound Smoked Sausage0.5 Pound Andouille Sausage3 Piece Bay Leaves1 Tablespoon Ground White Pepper1 Tablespoon Dried Thyme1 Tablespoon Garlic Powder1 Tablespoon Dried Oregano1 Tablespoon Cayenne pepper0.75 Teaspoon Salt & Freshly Ground Black Pepper1 Cup Onion (Diced)1 Cup Celery(Diced)1 Cup Green Pepper (Seeded & Diced)1 Piece Jalapeño Pepper (Seeded & Finely Diced)In a large bowl, soak beans in water overnight. Drain and rinse beans.In a large dutch oven, combine beans and water and bring to a boil, and reduce to a simmer. Cook covered for 1 1/2 - 2 hours until the beans are barely tender. Stir in Tabasco sauce, the herbs and spices and continue to simmer for 45 minutes. Meanwhile, in a large cast iron skillet, cook the sausages for 8-10 minutes or until browned. Add the onions, celery, bell peppers and jalapeño pepper and saute for 4-5 minutes or until the vegetables are barely softened.
Transfer sausage and vegetable mixture to the dutch oven and simmer for another 45 minutes.Serve with steamed white rice.
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