- 1 pound dry kidney beans
(approximately 6 cups cooked)
- 2 quarts of tap water
- 1 pound turkey sausage
- 1 large onion, chopped
- 4 stalks of celery chopped
- 2 teaspoons minced fresh garlic
- 2 teaspoons salt
- Good shot of Tabasco Sauce
- Hot Cooked
Brown Rice or
White Rice (double the recipe for
the rice)
Soak the kidney beans overnight in the
tap water, or you can use the quick soak
method. Bring them to a boil in the tap
water, and then let them sit, covered, on
the back of the stove for an hour or two.
After you have done the initial bean
preparations let them boil for about an hour
or until they are getting tender. While they
cook you can prepare the vegetables and the
meat. The onion, celery and garlic will need
chopping.
Fry the turkey sausage in a large skillet.
Crumble it up with a fork as it cooks. Set
the sausage aside until the beans have
cooked at least an hour.
After the beans have softened up and are
getting close to tender, it is time to add
the rest of the ingredients. If your sausage
is spicy, you may not want to add the Hot
Sauce, so taste it before adding any
willy-nilly. If your sausage is not spicy
then a small shot of Hot Sauce will marry
nicely with the rest of the dish. Simmer the
beans, sausage and vegetables for about a
half an hour longer, or until the beans are
all the way tender. I put the brown rice on
to cook right before I add the vegetables
and sausage to the beans. This gets them
both done at about the same time.
Serve this by scooping up a big glob of rice
into a cereal bowl. Next ladle a goodly
amount of the bean mixture on top of the
rice. Eat with black pepper, and a little
vinegar on the side, for tangy-ness. I like
biscuits and all-fruit jelly with this dish.
I make the biscuits right after the
vegetables and sausage go into the pot. They
are usually done by the time the family sits
down at the table and finishes saying grace.
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