Lundi Red Beans and Rice

 

Ingredients:

• 2 tablespoons of butter
• 14 oz smoked sausage, sliced into 1/4" rounds
• 4 large stalks of celery, finely chopped
• 1 whole onion, chopped
• 1 bell pepper, chopped
• 1/3 cup chopped fresh parsley, slightly packed + extra for garnish
• 2 large garlic cloves, minced
• 2 lbs. dry kidney beans
• 2 bay leaves
• 10 cups chicken stock
• 1/4 cup of apple cider vinegar
• Fresh cracked pepper, salt, and crushed red pepper to taste
• Fresh-cooked white rice and corn bread Jiffy is good.

Directions:

In a cast iron skillet or large pot, melt the butter over medium-high heat. Add the sausage rounds to brown them for about one minute on each side.

Scoop sausage and any extra grease/butter into crock pot along with literally all of the remaining ingredients, excluding the rice and cornbread. Give a good stir and set to the "low" setting. Let it simmer, covered, for 8 - 12 hours.

Serve with white rice and cornbread, garnish with parsley.

*The longer you let the red beans sit in the crock pot, the thicker, creamier, and more amorphous the beans will be. Keep it shorter if you want the dish soupier and the beans more whole and separate.

**I add the sausage after about 2 hours of cooking, so it doesn’t break down in the long cooking process. 

Sourced from the Probably This blog.