Black Beans and Rice

Ingredients

• 🫘2 lbs Red beans (Camellia brand preferred)
• •2 cup Dry red wine
• 🫘enough to soak beans Water
• 🧈3 tbsp Butter
• 🧅1 whole onion and one half of an onion Yellow onion - diced
• 🧂2 Green bell pepper - diced
• 🥒1 bunch Celery - diced
• 🧄2 tbsp Minced garlic
• 🧅1 bunch Green onions - chopped
• •1 cup Parsley (finely chopped)
• •1/3 cup Worcestershire sauce
• •3 lbs Hickory smoked sausage (sliced diagonally)
• •1/2 lb Tasso (diced)
• •to taste Louisiana hot sauce
• 🧂to taste Creole Seasoning
• •5 Bay leaves

Instructions

1. 1Soak your red beans overnight by putting beans in a bowl and adding the red wine. Now add water enough to cover the beans by quite a bit. The beans will absorb some of the liquid so check in periodically to see if they need more water.
2. 2In a heavy bottom pot (I use a magnalite) over medium heat, add butter and cover the bottom of the pot evenly with the butter.
3. 3Once butter is melted, add your sausage and Tasso to the pot and get a little color on it. Be sure to stir occasionally so they brown evenly.
4. 4Once you get your meats cooked down, add in your chopped vegetables. This will be your onion, celery, green bell pepper. Cook down until vegetables are very soft. Add salt and pepper.
5. 5Add in your garlic, green onion and parsley. (Make sure to add this after you sauté your other vegetables as these can burn more easily)
6. 6Add in your Worcestershire sauce and bay leaves.
7. 7Pour in your beans that are still in their soaking liquid. Make sure you pour the liquid in with the beans. Add 4 more cups of water to the pot. Cover the pot.
8. 8Bring to a hard rolling boil then cut back to a simmer for a few hours or until done. Being sure to keep stirring frequently and keeping an eye out for needing to add water, because you will. When you’re at the end of cooking process add in your creole seasoning, hot sauce, salt and pepper to taste.
9. 9Ladle over some fresh cooked parboiled rice and top with any remaining green onion. Enjoy!