TREEBEARDS' RED BEANS
If one dish is synonymous with Treebeards, it's our red beans and rice. The secret to making a great pot of red beans is to avoid stirring them as much as possible. The beans will get very soft as they cook, and stirring them will eventually turn them into mush. If you like your beans thicker remove the cover during the last 30 minutes of cooking or, when the beans have cooked, remove ½ cup of beans, mash, return to the pot and gently heat
- 1 pound dried light red kidney beans
- 2 quarts water
- 2 medium onions, chopped
- 2 stalks celery with leaves, chopped
- ½ large bell pepper, chopped
- 21/2 teaspoons 'salt
- 11/2 teaspoons thyme
- 11/2 rounded teaspoons oregano
- 11/4 teaspoons garlic powder
- ¾ teaspoon cayenne pepper
- 2 bay leaves
- 1 pound smoked sausage, cut into ½-inch slices
- shredded Cheddar cheese, optional
- chopped green onions (including tops), optional
- Wash and drain red beans. In 4 quart saucepan add 2 quarts of cold water
- and red beans. Soak overnight. Or, in 4 quart saucepan, add 2 quarts of
- cold water and red beans; bring to boil. Cover, heat and simmer
- for 2 minutes. Remove from heat and let stand 1 hour before continuing.
- Do not drain water.
- Add onions, celery and bell pepper to red beans and bring to boil. Cover,
- reduce heat and simmer about 11/2 hours until red beans are soft and begin
- to thicken. Do not stir red beans more than necessary or they will get
- Stir in seasonings and sausage. Simmer 30 minutes more or until red beans
- are tender.
- Serve over hot rice and top with shredded cheddar cheese and chopped
- green onions, if desired.
- Serves 6.