•2 cups dry red beans
•16 cups water
•4 slices bacon, cooked & crumbled, reserve drippings
•1 teaspoon Tony Chachere's Creole Seasoning (or too taste)
•2 cloves garlic, minced fine
•1 bay leaf
•3 cups Trinity*
•3 medium carrots, minced
•More water
•2 teaspoons beef base
•2 pounds polish, link, or cajun sausage
•4 cups cooked white rice**
Rinse beans, and look through them to remove trash. Cover with 8 cups of the water and let them soak overnight. The next day, remove any “floaters” and drain the water off the beans.
In a large heavy pot, sauté the Trinity*, garlic, and carrots in the reserved bacon drippings. Add the crumbled bacon, the Tony Chachere's Creole Seasoning, the soaked beans and 8 cups water. Bring to a rolling boil, then reduce heat and simmer for several hours, adding water as necessary. The beans are done when they begin to “pop” or split and are tender all the way through. High altitudes require using a pressure cooker.
Slice and brown sausages, then add to beans. Season to taste, keeping in mind that the rice is bland.
Serve over cooked white rice with a wedge of cornbread, accompanied by some blues***.
*Trinity – equal parts chopped celery, chopped green pepper, chopped onions. I prefer green bell peppers and red onions, and chop the inner tender celery leaves as well as the stalk.
**Rice – Cover 2 cups uncooked white rice with 4 cups water. Add 1 teaspoon salt. Bring to a rolling boil, cover, and simmer over lowest heat for 20 minutes, then “fluff” with fork. Do not stir rice during cooking or standing time.
Variations:
•Substitute chopped pancetta or ham for bacon
•Eliminate the bacon, add the sausage and vegetable skipping the saute step.
•Cut a small amount of sausage into 1/4 or 1/2 inch cubes, saute with vegetables. Still tasty, but very low fat.
Now for the blues***
Click on the photo to hear a snippet of "You Don't Know My Mind" by Huddy Ledbetter, aka Leadbelly. Click here
