RED BEANS AND RICE
OR
BLACK BEANS AND RICE


1 lb. Red kidney beans or Black beans
3 quarts water
1 quart chicken stock
¾ cups chopped onions
¾ cups chopped celery
¾ cups chopped green pepper
2 tsp. minced garlic
½ cup butter
2 bay leaves
2 tsp. salt
2 tsp. Hungarian paprika
1 tsp. dried whole thyme
½ tsp. ground red pepper
½ tsp dried whole oregano
1-pound andouille, or smoked hot sausage cut into ½ “ pieced
½ cup finely chopped fresh parsley


Wash and sort beans: place in a 6 qt. Dutch oven, cover with water and let stand overnight.
Drain beans, wash and cover with 3 quarts of fresh water & chicken stock. Bring to a boil, reduce heat to medium and cook uncovered for 1 hour stirring occasionally. Sauté onions, garlic, peppers, and celery in butter until onions are clear. Stir sautéed vegetables into beans. Add the next 6 ingredients, stirring well.
Cook over medium heat for 1 hours stirring occasionally . Add water if needed.


Bake sausage at 350* for 20 minuets, drain well.
Add sausage to bean mixture and continue cooking an additional 30 ‘
Stir in parsley and remove the bay leaves.

Serve over Cooked Rice.