So here's my take on one of my favorite dishes...the problem is that the ones from the supermarket are loaded with MSG and preservatives...I've made this several times for my family and we've tried different sausages to go with, and our favorite is a Polska Kielbasa Sausage, cubed and browned in a non-stick pan. However, you can compliment this dish with your family's favorite protein or eat it without any meat.
This dish does require a little TLC, so be sure you're going to be around to stir the pot every 20-30 minutes for a few hours...it will totally be worth it though!! I do cook enough to feed my family of 5 for 2 nights because although I love food, and I love to cook, I am a very busy mom to 3 angels. With the rigors of school, their schedules, and mine; I find it easier to cook and enjoy it for 2 nights. With that being said..this recipe make about 4-6 adult servings.
Ingredients:
4-5 Celery stalks, Diced (you can use the leaves too!)
2 Medium Onions, Diced
2-3 Bell peppers, Diced
3-5 Garlic cloves, Minced
2 TBSP EVOO
3 Cans Red beans, drained and rinsed
1 Box Chicken broth
2-3 Bay Leaves
1 tsp Paprika
1 tsp Smoked Paprika
1 TBSP Chili Powder
1.5 tsp Cumin
1 tsp Chipolte Chile Pepper (Opt. this is spicy)
1 tsp Black pepper
Salt to taste
White/Brown Rice
Sausage
Green Onion, Chopped
In a 5.5 Quart Dutch Oven or Large soup pot, heat EVOO over high heat. Add onion, celery, bell pepper and bay leaves. Saute over high heat until soft and the water has evaporated, about 5-7 minutes.
Lower heat to Medium, add garlic and cook for 1 minute. Add Chicken broth, beans, and black pepper. Add the salt at the end, after it's finished cooking. Flavors concentrate as they cook down and what seems perfect at the beginning may be way too salty in the end. If you choose to omit the Chipolte Chile Pepper, add 1 more tsp Smoked Paprika. Remember when adding spices, LESS IS MORE! You can always add more later, but once in it's there, that's it!!
Simmer uncovered over Med/low heat stirring every 20-30 minutes for about 3 hours or until the beans are tender and falling apart. The RB and rice will have reduced and thickened. Add salt at this point to taste.
Cook rice about 30 minutes before serving.
Brown sausage in a skillet over med/high heat about 15 minutes before serving. When finished cooking, drain on a large plate with paper towels. Stir into Bean mixture and serve over rice, top with green onions.
Enjoy!!
