Recipe for cooking red beans and rice with sausage

Recipes from Cajun Country :: Cajun Potato, Noodle and Rice Dishes

1 lb. dry red kidney beans
1 lb. smoked sausage
1/3 pound andouille sausage
1 c. chopped onion
1/2 c. chopped green bell peppers
1 chopped green onion with stalk
1 clove minced garlic
1 tsp. canola (or other vegetable) oil
 1/4 c. flour
2 tsp. red pepper sauce
2 dashes Worcestershire sauce
2 Tbsp. salt
2 tsp. brown sugar
Red or black pepper to taste
Approximately 6 c. water
2 c. cooked white rice

First, empty dry beans into a large cooking pot and fill with water to about 3 in. above beans. Add salt, pepper, pepper sauce, Worcestershire sauce to pot and let soak.

Cut up sausage into approximately 1- to 2-in. lengths.

In a large skillet, add cooking oil and sauté sausage on med./high heat until browned. Remove and add to pot with the red beans.

You can begin cooking the beans over med.-high heat while completing the next steps. With the oil and drippings from the sausage, add the onions, green onions, bell pepper and brown sugar and sauté over med. heat until onions are opaque. Add garlic and flour and stir constantly over med. heat for about 6 mins. (be careful not to burn roux) When browned, stir mixture into pot with beans and let it come to a boil. Turn heat setting to "low" (but, still bubbling) and cook slow, stirring occasionally about 3 hours or until beans are soft and water is thickened. (If not thick enough, you can remove 1/2 c. of just the beans and mash with a fork and return to pot.)

Serve over rice with sweet cornbread!