Authentic Louisiana Red Beans and Rice

I'm glad Willard sent me these recipes. I am happy to share them with you - they are great!!!

Enjoy!
Macdaddy


Authentic Louisiana Red Beans and Rice

Book: Louisiana
Chapter: One Dish-Misc

Serves: 4

1/2 pound small kidney beans
2 tablespoons olive oil
1/2 large chopped onions
1/2 chopped bell pepper
1 tablespoon minced garlic
1 stalk chopped celery
3 cups chicken stock
1/8 teaspoon thyme
1/8 teaspoon sage
1 1/2 teaspoons minced parsley
1/2 teaspoon Tony’s
2 bay leaves
1 pound smoked sausages or andouille, sliced into thin wheels
1 ham hocks
1/4 pound salt pork


In a skillet, heat oil over medium heat.

Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.

Fry sausage until browned

Transfer beans to a large pot with 6 cups chicken stock.

Stir cooked vegetables, sausage, and salt pork into beans.

Season with - bay leaves - cayenne pepper – thyme – sage - parsley, and Tony's.

Bring to a boil, and then reduce heat to medium-low.

Simmer for 2 1/2 hours.

Mash some beans against the side of the pot and continue to simmer for 30 minutes.

Serve beans over white rice.