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  • 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.

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