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Red Beans and Rice with Smoked Sausage


450 g dried red kidney beans
1 clove garlic; chopped
675 g smoked sausage; cut into chunks
1 teaspoon dried thyme
1 teaspoon ground pepper
225 g smoked ham shanks
1/2 teaspoon sage
1 large onion; chopped
1 pinch cayenne pepper
salt
rice; freshly cooked

Yield: 4 servings

Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.