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Iverson's Red Beans and Rice

on Sun, 08/31/2014 - 21:00

Red Beans and Rice

2 c. dry kidney beans 1/2 green pepper
1 c. water 1/8 t. ground black pepper
1 lb. Smoked sausage 1/8 t. cayenne pepper
4 T. vegetable oil 1 c. crushed tomato
1 1/2 oz. Salt pork 3 c. chicken stock
1 large yellow onion 2 cloves garlic (crushed)
2 ribs celery 1 1/2 c. rice
1/4 c. chopped fresh parsley

Your kitchen will be a disaster after making this, but it sure is good.

Place beans in enough water to cover by 2 inches. Bring to a boil; shut fire off. Let sit approx. 1 hour and then drain.

In a skillet holding 1 cup of water, boil sausage until water has cooked away (be careful not to burn). Add 2 T. oil and brown sausage. Cool sausage and then cut into bite size chunks. Set aside.

Cut salt pork into 1-inch chunks. In the skillet used to cook the sausage, cook salt pork over medium heat until rendered but not burned. Set aside; reserve drippings.

Dice onion, celery and bell pepper. Saute veggies in remaining 2 T. oil in a clean pan. When they begin to soften, add black and cayenne peppers. Remove from heat and set aside.

Add crushed tomato to beans, and add enough water to cover (2 cups or so). Bring to boil. Add veggies, salt pork and half of drippings from salt pork. Bring to boil. Add sausage. Cover and simmer gently for 1 1/2 hours, stirring frequently until beans are tender.

As beans cook, prepare rice. Bring chicken stock and crushed garlic to boil. Add rice. Cover, lower heat, and simmer until liquid is evaporated and rice is soft (about 20 min). Stir in parsley.

Remove chunks of salt pork and serve beans and sausage over rice.

Yield: 6-8 servings