TREEBEARD'S RED BEANS (AND RICE)
This recipe is quite a favorite at Treebeards' restaurant in Houston. It's posted in response to a request. Cooking time does not include the pre-soak or pre-boil time. To make it South Beach friendly, substitute low fat turkey smoked sausage for the regular smoked sausage, and serve with brown rice.
Provided by PanNan
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight. (To speed up the process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step.) DO NOT DRAIN WATER!
- Add onions, celery, and bell pepper to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. DO NOT STIR MORE THAN NECESSARY.
- Stir in seasonings and sausage. Simmer 30 minutes more.
- Meanwhile cook a pot of rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
- Note: Don't stir more than necessary - you don't want mushy beans. If you want thicker beans, remove the lid during the last 30 minutes of cooking time, or remove 1/2 cups of the beans and mash them before returning to the pot.
Nutrition Facts : Calories 351.7, Fat 21.9, SaturatedFat 7.2, Cholesterol 46.3, Sodium 1620.2, Carbohydrate 22.5, Fiber 6.8, Sugar 3.1, Protein 16.4
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