Red Beans and Rice - Spicy

This recipe is for red beans, but we’ll have to make do with Bellews Creek black beans. It’s a great recipe–makes 10 1-cup servings.

Preparation

Okay, this recipe is for red beans, but we didn’t save them for Mardi Gras season, so we’ll have to make do with Bellews Creek black beans. It’s a great recipe–makes 10 1-cup servings
Seasoning Mix
2 tsp dry mustard
2 tsp salt
1 tsp cayenne
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp pasilla chile peppers
1 tsp black pepper
1 tsp thyme
1/2 tsp white pepper
 
2 T olive oil
2 cups chopped onions
1 cup chopped green pepper
1 lb. smoked sausage, sliced into rounds 1/4 inch thick, then quartered 
2 T minced fresh garlic
2 T minced fresh ginger
7 cups chicken stock
1/4 c. chopped fresh parsley
1 # dried red (or black) beans rinsed, sorted and soaked overnight
Day 1: Add enough water to cover the beans by 3 or 4 inches and soak them overnight in the refrigerator.
Day 2: Combine seasoning mix. Drain but do not wash the beans and set aside. Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add 1 cup of onions, the bell peppers, and smoked sausage. Cook, stirring frequently, for 6 minutes. Add the garlic, ginger, remaining onions, drained beans, and seasoning mix. Cook, stirring frequently, for 5 minutes, the add the stock, stir well, and cover. Bring to a boil, reduce the heat to low, and simmer until the beans are tender and starting to break, about 2 hours. Add the parsley, stir throughly, and remove from the heat. Serve over hot white rice.

Tip: How Best to Cook Your Salume Beddu Salsiccia

(taken from their instruction sheet) Thaw your sausage. Put it in a deep skillet. Fill it with water and bring the water to a gentle boil. Poach until internal temperature reaches 165 (about 6 minutes from the time the water starts boiling). Your sausage is now ready for searing or grilling (at this point, it is...Read more

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