-1 lb dried red beans
-1 bell pepper
-salt, pepper, sage, rosemary, bay leaf
-1 lb smoky sausage, sliced, or a ham hock (we used smoked turkey sausage)
-Rinse the beans then put them in a pot and cover them with water, filling the pot to about an inch or so over the beans. Cover and let sit overnight.
|I must give a shout-out to my amazing photographer, Matt :)|
|After sitting all night... definitely a different color and the beans grew! Like magic...|
-In the meantime, slice your bell pepper, onion, and sausage. Saute the veggies in butter while waiting for the water to boil
-Once the water is boiling and the veggies are soft, throw the veggies & sausage into the pot and stir well.
-Add your seasonings, stir it around, then let it cook for 5 minutes. Taste it and adjust your seasonings accordingly. What kind of taste are you looking for? Whatever is good for you :)
-Cover the pot and let it cook for several hours, at least 1.5 to 2 hours. Once the beans are soft and the broth has turned the color of the beans, you have 2 options to get the broth thicker:
1) Add 1/4 to 1/2 stick of butter and stir every 5 minutes to let it cook
2) Smush several beans (about 50-100 or so) up against the side of the pot and mix well, again stirring every 5 minutes
-Let it cook 20-30 minutes, stirring occasionally (in 5 minute intervals), while you prepare your rice.
-Serve over rice and enjoy!
I was quite happy with our first solo attempt at red beans, I was just missing having some king cake for dessert!