Red Beans and Rice
While this isn't an old family recipe, it has become somewhat of a staple in my household these days. And perhaps those are the recipes I shoul be recording here. The recipes I utilize frequently, for the sake of my grandchildren. [???] Perhaps one day they will look back and say..."I wonder how Grandma made her red beans and rice so tasty?"
Perhaps. And if so... dear grandchildren, here is the recipe!
1-pound dried red kidney beans [soaked overnight in salted water and drained]
1-pound polska keilbasa, sliced into 1/4-inch slices
1 medium green bell pepper, chopped
1 large yellow onion, chopped
2-stalks celery, diced
2-cloves garlic minced
1 large can petite diced tomatoes, drained
4-cups white, long-grain rice, cooked according to package directions
2-tablespoons extra-virgin olive oil
In a large cast iron pot [I use a 6-quart cast iron Dutch oven], over medium heat, put oil, bell pepper, onion, celery, and garlic. Sautee until vegetables are opaque. Add sausage and cook until done. Add tomatoes and heat through.
Add beans and enough cold water to cover completely.
Bring to a boil. Cover. Reduce heat to simmer.
Simmer over low heat in cast iron pot for at least four hours.
Test beans for doneness. [Beans should be soft inside, yet maintain a firm outer skin.]
When beans are done, cook rice according to package directions.
Serve beans over a bed of rice, adding some of the bean broth for flavor.