by Sandy Kirby Quandt
This gluten-free red beans and rice recipe isn’t difficult to make, it just takes time to cook.
It can be made ahead of time, which is what Pilot did, if you would like.
- 1 lb small dry red beans
- water for soaking the beans
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 ribs celery, chopped
- 1 large green bell pepper, chopped
- 4 cloves garlic, minced
- 1 lb sliced smoked sausage
- 2 bay leaves
- about 2 quarts water
- salt and pepper to taste
- Tabasco hot sauce, if you’d like
- 4 cups cooked rice
Place the red beans in a large stainless steel bowl and cover with water. (Make sure to pick through the beans before soaking. You’d be surprised how many tiny stones could be in the bag.)
Let soak overnight. To speed up the process, you can cover the beans with boiling water and soak them for at least 2 hours. Pilot soaked our beans overnight.
Drain the water and discard. Set the beans aside.
Place the olive oil in a large soup pot over medium heat. Stir in the onions, celery, green pepper, garlic, and sausage.
Cook, stirring, until the onion and pepper are soft. 5-6 minutes.
Remove the pot from the heat.
Add the drained beans and bay leaves to the pot along with enough water to cover the beans.
Place the pot over medium-high heat and bring the liquid to a boil.
Cover the pot and reduce the heat so the beans simmer until tender, 2-3 hours, adding more water as needed to keep the beans from sticking.
You can mash some of the beans in the pot with a potato masher to thicken the mix.
Season the beans with salt and pepper to taste. Add Tabasco hot sauce if you’d like.
Serve the beans over cooked rice.
Leftover beans can be refrigerated, covered, for up to 3 days.
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