Sittie's Red Beans & Rice
This is my grandmother's recipe, which I learned by watching her make this at least once a week for our entire family. Traditionally, red beans and rice is served on Monday (wash day), but my family ate it on Fridays. After my grandmother moved to North Louisiana, she would fix red beans on Friday morning, and on Friday night, the extended family would come over for dinner and to play dominoes.
Right now, I've got a big pot simmering on the stove as our first home-cooked meal in California.
This is our recipe; use it as a starting point for your own. :)
Sittie's Red Beans & Rice (by Ethel Haik)
Serves - 6-8, freezes well
1lb red kidney beans, soaked overnight (retain soaking water)
1lb smoked sausage (I like turkey; sliced into medallions or medallion halves)
1T vegetable oil
1 large yellow onion (chopped)
2-3 stalks celery (chopped)
1 large green bell pepper (chopped)
3 garlic cloves (minced)
Tony Chacherie's Creole Seasoning
Heat oil in a large stock pot over medium heat.
Add onions, celery, and pepper and cook, stirring occasionally until vegetables are soft and fragrant.
Add garlic and sausage. Cook, stirring, until sausage is lightly browned.
Add beans and soaking water (add more water if needed, bringing water level high enough so the beans are floating)
Bring to a boil, then back down to a simmer.
Sprinkle Tony's evenly over the top and mix in.
Simmer, covered, for 2-3 hours or until beans are very soft.
Remove 1/4 - 1/2 of the beans and smash or whirl through blender and return to pot.
Simmer for an additional 30-60 minutes uncovered or until beans are thick.
Serve over rice or cornbread or both. Freezes extremely well (without rice).
Right now, I've got a big pot simmering on the stove as our first home-cooked meal in California.
This is our recipe; use it as a starting point for your own. :)
Sittie's Red Beans & Rice (by Ethel Haik)
Serves - 6-8, freezes well
1lb red kidney beans, soaked overnight (retain soaking water)
1lb smoked sausage (I like turkey; sliced into medallions or medallion halves)
1T vegetable oil
1 large yellow onion (chopped)
2-3 stalks celery (chopped)
1 large green bell pepper (chopped)
3 garlic cloves (minced)
Tony Chacherie's Creole Seasoning
Heat oil in a large stock pot over medium heat.
Add onions, celery, and pepper and cook, stirring occasionally until vegetables are soft and fragrant.
Add garlic and sausage. Cook, stirring, until sausage is lightly browned.
Add beans and soaking water (add more water if needed, bringing water level high enough so the beans are floating)
Bring to a boil, then back down to a simmer.
Sprinkle Tony's evenly over the top and mix in.
Simmer, covered, for 2-3 hours or until beans are very soft.
Remove 1/4 - 1/2 of the beans and smash or whirl through blender and return to pot.
Simmer for an additional 30-60 minutes uncovered or until beans are thick.
Serve over rice or cornbread or both. Freezes extremely well (without rice).