1 lb of Dried Red Beans (soaked overnight)
3 Quarts of Water
1 Tablespoon of vegetable oil
2 cloves of garlic minced
*1 green pepper seeded and chopped
*1 medium onion diced
*4 stalks of celery chopped
2 Tablespoons of Salt
1 or 2 Tablespoons of ground black pepper (Depending on your taste)
2 Tablespoons of Creole Seasoning
*To save a little time, in the produce section, you can purchase a container of combined diced onions, peppers, and celery.
1 pound organic smoked turkey sausage cut into bite sized pieces (smoked sausage is cooked)
Rice (Cooking time 30 minutes)
2 cups of water
1 Tablespoon of butter
1 cup uncooked white rice
Pick over red beans, place into a large bowl, and pour in enough water to cover by several inches. Soak red beans overnight.
In a large soup pot, add the oil, garlic, green pepper, onion, celery. Sauté for a few minutes.
Drain and rinse red beans, add them to the soup pot with the vegetables and cover with 3 quarts of water and cook over medium to low heat.
Season pot with salt, black pepper, and Creole seasoning.
Reduce heat to low and cook until beans are tender, about 4 hours.
When beans are tender add the smoked turkey sausage that has been cut into bit size pieces to the soup pot. Stir to combine and let the flavors come together over low heat for 15-30 minutes, stirring occasionally.
Cooking Tip - Very important to note that red beans are supposed to have a thicker liquid they are not watery like the other beans so if your water starts to run low just add amount of water slowly so it doesn’t create the consistency of a soup, these are very creamy beans.
For the rice - You will need about 30 minutes to prep the rice.
Place 2 cups water and butter into a saucepan and bring to a boil.
Stir in 1 cup of uncooked white rice and bring back to a boil, and reduce heat to medium-low. Cover the pan and slowly simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Remove from heat and keep covered for 5 minutes. Fluff rice with fork.
Serve red beans over cooked rice.