Red Beans with Smoked Sausage

Red Beans and Sausage with RicePhoto byM Henderson

Red beans seasoned with smoked sausage served over rice make a delicious staple in the South. It works just fine as a main dish with sides of salad and cornbread or can be featured alongside a fried entree such as chicken, pork chops, or catfish.

This recipe is a little on the spicy side, so it may or may not need a few dashes of hot sauce.

Ingredients

• 4 cups dried red beans
• Water for soaking
• 1 Tablespoon bacon fat or olive oil
• 1 lb. smoked sausage (pork, turkey, chicken, vegan), cut into slices
• 1 small onion, chopped
• 1 small green bell pepper, seeded and diced
• 1 jalapeno pepper, seeded and chopped (optional)
• 1 qt. chicken or vegetable broth, or water
• 2 bay leaves
• 1 Tablespoon Creole seasoning, or salt and pepper to taste

Directions

1. Soak beans in water overnight or soften them in a pressure cooker.
2. Drain the beans and discard the water.
3. Heat the bacon fat or olive oil, and brown sausage in it.
4. Add onions, stir, and cook until onion is slightly wilted
5. Add peppers and stir well.
6. Pour in the broth and add the two bay leaves.
7. Bring to a boil.
8. Lower heat and season as desired.
9. Cook over low heat for about 30 minutes.
10. Serve over hot cooked rice.