Red Beans and Rice

• 2 lbs small red beans, soaked overnight, rinsed, and drained
• 2 cups chopped onion
• 1 cup green pepper, chopped
• 1 cup celery, chopped
• 4 cloves garlic, minced
• Olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp white pepper
• 1/8 tsp cayenne
• 1/8 tsp cayenne
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried basil
• 1 lb sausage, sliced
• 1 quart chicken stock
• 1 1/2 tsp liquid smoke
• 1/2 tsp Worcestershire suace

Sautee vegetables in olive oil until tender and translucent. Add to slow cooker and add beans, stock and herbs & spices. Let cook all day, then remove lid for an hour or 2 to thicken if needed. Just before serving, stir in Worcestershire and liquid smoke. Serve over long grain white rice with hot sauce to taste. As usual, I like a good habanero sauce, but YMMV.
For vegetarian red beans, omit sausage and Worcestershire and substitute vegetable stock.

~ by tidmarsh on February 3, 2008.