LibreRecipes

New Orleans-Style Red Beans and Rice with Sausage Fulcher

Rating

Calories

491.0

Protein

30.0

Sodium

1381.0

Fat

20.0

1 pound dried red kidney beans, picked over

1 pound smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices

1 large onion, chopped

2 pale-green inner celery ribs (with leaves), chopped

4 garlic cloves, minced, or to taste

6 cups water

4 bay leaves

1 tablespoon dried thyme, crumbled

2 teaspoons dried oregano, crumbled

1 teaspoon Tabasco

3/4 teaspoon garlic powder

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon freshly ground white pepper, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/4 teaspoon cayenne, or to taste

2 teaspoons salt, or to taste

Accompaniment: white rice

In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.