One of my favorite meals that remind me of home, family, and love. Creamy red beans with a bit of spice that can only have been created in a tiny Kitchen in New Orleans.
3 cups of Red Beans
16 cups of water, divided (8 cups for initial cooking, 4 cups to be added after an hour of cooking)
3 sausage links
1 medium sized onion, chopped
1 jalapeno, seeded and chopped
1 red bell pepper, seeded and chopped
2 shoots green onion, sliced
3 celery stalks, chopped
4 garlic cloves, crushed
1/4 cup of fresh parsley, chopped
3 tbsp Onion powder
2 tbsp Garlic powder
2 tbsp Cayenne Pepper
2 Bay leaves
Salt and Black Pepper, to taste
Rinse the red beans
Allow red beans to soak in water for 2 hours or overnight
Drain red beans, add 8 cups of water and cook on medium high heat for 1 hour
After the hour has passed, add onion, jalapeño, red bell pepper, celery, garlic, and green onion.
You will need to add another 4 cups of water as the beans have absorbed the water and your do not want them to stick.
Cook for 30 minutes on medium heat.
While beans are cooking with the vegetables, cook down sausage in a skillet for 5-8 minutes.
Drain sausage and add to pot of red beans.
Add spices (Tony Chachere’s onion powder, garlic powder, salt, pepper, cayenne pepper) and stir.
Cook for another 30 minutes.
Serve with Rice and enjoy!
- Cuisine: Cajun and Creole
Keywords: red beans, rice, sausage, New Orleans cuisine, New Orleans food