Red Beans And Rice

Red Beans and Rice is one of the first Creole recipes I tried. This one I modified to suit my taste buds and I'm sure it will please yours. Be careful with the Red and Black Pepper. I found that when I use any kind of Alcoholic beverage in a recipe it seems to magnify the peppers spicy reaction.

Ingredients:

Two cans dark red kidney beans drained well or 1 lbs dry beans soaked according to manufacturer
1/3 cup saved bacon drippings
1 large yellow onion, chopped
1 large green pepper, chopped
4 cloves garlic, minced
1 can beer (12 oz.)
2 bay leaves
1 tsp dry thyme
1/2 tsp red pepper
1 tsp black pepper
2 tbsp sugar
salt to taste
1 lbs smoked sausage cut into 4 inch lengths

Directions:

Heat bacon drippings in a deep frying pan or dutch oven over medium. Add onions, green peppers and garlic, cooking until onion is transparent. Add beans, beer, bay leaves, thyme, red and black pepper, sugar, salt and enough water to cover completely if beer is not enough. Bring to a boil. Reduce to simmer. Place smoked sausage in pan and push into beans completely to cover. Cover the pan with lid tilted slightly to allow steam to escape. Simmer for one hour, stirring occationally.

Serve over cooked white rice and garnish with thinly sliced green onions and fresh chopped parsley if desired. Serves 4-6.

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