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Red Beans and Rice

1 cup dried red beans
6 ounces smoked turkey kielbasa, halved and cut into 1/4-inch slices
1 celery rib, chopped
1 small onion, chopped
1 small green pepper, chopped
2 teaspoons canola oil
2 garlic cloves, minced
3 cups water
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce
2 cups hot cooked rice

Sort beans and rinse with cold water. Place in a Dutch oven; add water

Printed from tasteofhome.com Sep 5, 2008

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Red Beans and Rice cont.

to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from
the heat; cover and let stand for 1-4 hours or until beans are
softened. Drain and rinse beans, discarding liquid; set beans
aside. In the same pan, saute the kielbasa, celery, onion and green
pepper in oil until vegetables are crisp-tender. Add garlic; saute 2
minutes longer. Stir in the beans, water, bay leaves, thyme and
hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for
2 hours or until beans are tender, stirring occasionally. Uncover
and simmer 10-15 minutes longer or until beans reach desired
consistency. Discard bay leaves. Serve with rice.

Yield: 4 servings.