>>Chez Montier Red Beans and Sausage
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INGREDIENTS1 pound dry red kidney beans
1 large chopped yellow onion
1 cup chopped green bell pepper
2 cups chopped celery
6 cloves minced garlic
3/4 pound diced smoked Bacon
1 1/2 pounds Hillshire Farm smoked sausage, sliced on the bias
2 tablespoon fresh minced thyme
2 bay leaves
1/4 teaspoon ground allspice
1/2 teaspoon celery seed
1 1/4 tablespoons hot sauce or Tabasco
1 tablespoon Worcestershire sauce
1 1/2 teaspoon Mesquite liquid smoke
1/2 tablespoon red pepper flakes
1 tablespoon black pepper to taste
1 tablespoon Salt
2 tablespoons sugar
Soak the beans overnight. The next day, drain and put fresh water in the pot. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sauté the onions, celery, bell pepper until the onions turn translucent. Add the garlic and sauté for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans and then add the Bacon, smoked sausage, seasonings, and just enough water to cover.
Bring to a boil and then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along.
Stir occasionally, making sure that it doesn't burn on the bottom of the pot. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.
Let the beans cool in the fridge, and reheat and serve the next day. Add a little water to get them back to the creamy consistency.
Serve over white long-grain rice, with small pickled onions and a good beer.
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