RED BEANS AND RICE1 lb dried kidney beans1 bunch scallions 2 bell peppers 3 stalks celery 3 medium onions large pinch of ground thyme 4 bay leaves cayenne pepper or tabasco sauce salt and pepper sausage Soak kidney beans. Place in large heavy pot and add 2 quarts water. Put, uncovered, on medium heat. Chop and add scallions, green pepper, celery, and onions. Then add thyme and bay leaves. Once the mixture boils reduce heat and cover. Stir occasionally, cooking for 3 hours. Mash about 1/4 or more of the beans once they are adequately soft. A half hour later, add cayenne, salt and pepper. Separately, cook the sausage, cut into small pieces, and add near the end of cooking the red beans and rice. Serve over rice. |