RED BEANS
AND RICE
1 c. dry red beans
4 c. water
1 lb. beef sausage, cut into 1/2 inch slices*
1 c. chopped onion
1 clove garlic, minced
1 tsp. salt
1/2 tsp. marjoram
1 bay leaf
1 can (28 oz.) peeled tomatoes
1 c. uncooked rice
1/2 c. coarsely chopped celery
1 med. green pepper, coarsely chopped
Wash beans. Soak beans in water overnight. (Or, for quick soak
method, bring beans and hot water to boil and boil for 2
minutes. Remove from heat, cover with plastic wrap, and let
stand 1 hour. Brown sausage in large saucepan or Dutch oven.
Discard all but 1 tablespoon fat. Add onions and garlic to pan
and cook until tender. add beans and soaking liquid, salt,
marjoram, and bay leaf. Cover and simmer 1 1/2 hours, or until
beans are almost tender. Drain and chop tomatoes, reserving
liquid. Add tomatoes, reserved liquid, and rice to beans. Bring
to a boil. Cover and simmer 10 minutes, stirring once or twice.
Add celery and green pepper, cover and simmer an additional 15
minutes, stirring one or twice, until rice is tender. Remove bay
leaf. Serve with warm corn bread, if desired.
Makes 10 servings.
