Red Beans and Rice

Get ready for a lip smacking treat - Red Beans, Rice and sausage. The secret is to cook them slowly.

Ingredients:

Rice

1 small package of red beans
2 tablespoons of oil
2 medium onions, chopped (not too fine)
2 ribs of celery, chopped
1 cup parsley, chopped
1 small green bell pepper (optional)
2 cloves of garlic, minced
salt & pepper to taste
a pinch of red pepper
4 cups of chicken stock, 2 for the beans and 2 for the rice
2 cups of water
1 pound of sausage, cut into small slices
2 cups of rice

Preparation:

Rice
In a small pan add 2 cups of rice, 1 tablespoon of oil, 1 teaspoon of salt, 2 cups of chicken broth and 2 cups of water. Bring to a boil, turn down the heat to medium and cover.  Let it cook for about 15 minutes then turn off the heat and leave covered to steam for a while.

Sausage
Cut the sausage into small pieces, about 1/2 inches each. On an outdore vegetable grill sheet (the kind with small openings which prevent the meat from falling into the charcoal), cook the sausage until brown arounf edges. I prefer a good polish sausage.

Vegetables
In a large sauce pan heat the oil. Saute the onions, celery, bell peppers until tender, adding the garlic so that it does not burn. Add the seasoning mixture. Add 2 cups of the chicken broth and 2 cups of water, then add your beans and parsley.

With the heat on medium, simmer for about 1 to 11/2 hours. Take out 1/3 of the beans and place them in a stainless steel bowl and mash. Then put them back into the mixture.

The last Step
Add the sausage and cook for another hour to an hour and a half on low to medium heat.  Serve over rice and enjoy.

Red Beans and Rice

Obed Kirkpatrich had been cooking since he was 12 years old. He has had several of his recipes appear in newspapers in Louisiana, one time a full page devoted to simple and easy Cajun recipes. He lived in Baton Rouge, Louisiana for 25 years and it was there that he honed his Cajun cooking skills. What makes Cajun cuisine so special? "It's the seasoning," he says. "And that does not always mean hot. The flavors of Cajun cuisine will keep you coming back for more, whether is Crawfish, jambalaya, gumbo, red beans and rice, Cajun rice, Creole or pork roast." He now resides in Franklin, TN and since moving there has taught many Tennesseans the art of southern Cajun cuisine. His receipts are simple, easy and mouth watering.

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