Post by Darlene on Aug 4, 2013 19:57:40 GMT -5
Directions for cooking this for both the crock pot and stove top are included.
1 pound dry small red beans (or kidney beans if you can't find the red beans), sorted and rinsed
8 cups cold water
2 stalks celery, chopped
1/2 green pepper, diced
1 large onion, chopped
2 1/2 teaspoons salt
1 1/2 teaspoons oregano
1 1/2 teaspoons thyme leaves
1 1/4 teaspoons garlic powder
3/4 teaspoon cayenne pepper
2 bay leaves
1 pound smoked sausage, cut into 1/2 inch pieces
Put the dry beans and cold water into your crock pot. Cover and let soak overnight.
After soaking, DO NOT drain the water. Add celery, green pepper and onion to the soaking beans, cover and cook on low until beans are tender, 3 to 4 hours. (do not over stir. Only stir as often as absolutely necessary or you will have mushy beans)
Add remaining ingredients, cover, set crock on high and cook an additional 30 to 45 minutes.
Remove bay leaves, don't let them stay in the beans as they will continue to add flavor to them and too much is too much.
Serve in a dish with rice.
Alternately, if you want to cook this on the stove, soak the beans in a large soup pot overnight. Next day add celery, green pepper and onion (do not drain the water off that the beans are soaked in). Bring to a boil and then simmer GENTLY for 1 1/2 hours or till beans are tender (do not over stir). Add remaining ingredients and simmer for an additional 30 minutes. Remove the bay leaves.
1 pound dry small red beans (or kidney beans if you can't find the red beans), sorted and rinsed
8 cups cold water
2 stalks celery, chopped
1/2 green pepper, diced
1 large onion, chopped
2 1/2 teaspoons salt
1 1/2 teaspoons oregano
1 1/2 teaspoons thyme leaves
1 1/4 teaspoons garlic powder
3/4 teaspoon cayenne pepper
2 bay leaves
1 pound smoked sausage, cut into 1/2 inch pieces
Put the dry beans and cold water into your crock pot. Cover and let soak overnight.
After soaking, DO NOT drain the water. Add celery, green pepper and onion to the soaking beans, cover and cook on low until beans are tender, 3 to 4 hours. (do not over stir. Only stir as often as absolutely necessary or you will have mushy beans)
Add remaining ingredients, cover, set crock on high and cook an additional 30 to 45 minutes.
Remove bay leaves, don't let them stay in the beans as they will continue to add flavor to them and too much is too much.
Serve in a dish with rice.
Alternately, if you want to cook this on the stove, soak the beans in a large soup pot overnight. Next day add celery, green pepper and onion (do not drain the water off that the beans are soaked in). Bring to a boil and then simmer GENTLY for 1 1/2 hours or till beans are tender (do not over stir). Add remaining ingredients and simmer for an additional 30 minutes. Remove the bay leaves.