Red Beans & Rice
derived from from Magic – The Cookbook of the Junior League of Alabama
Ingredients
- 2 c. onions, diced
- 2 c. green peppers, chopped
- 1 c. celery, diced
- 3 Tbsp butter (or olive oil)
- 6 cloves of garlic
- 3 x 16 oz cans of dark red kidney beans, drained
- 1 1/2 c. red wine
- 1 c. chicken stock
- 2 bay leaves
- 1 x 6 oz. can of tomato paste
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp tyme
- 1/8 tsp cayenne pepper
- 3/4 lb smoked sausage, sliced thin
Instructions
- Preheat oven to 350 degrees.
- Sauté celery in button for 3 mins.
- Add green peppers & cook for 3 mins.
- Add onions & cook until translucent.
- Add garlic & beans.
- In a separate pan, bring to a boil wine & bay leaf.
- Add tomato paste. Stir to dissolve.
- Add salt, pepper, oregano, paprika, tyme, & pepper.
- Remove bay leaves. Add wine to sausage.
- Bake 40-50 minutes. Serve over rice.