Red Beans with Chicken and Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
About 10 1-cup servings==================1 lb red kidney beans, dry (wash/sort, soak overnight or at least 6-8 hrs before cooking; drain and lightly rinse afterwards)8 cups (2 quarts) water1 whole bay leaf (large)--------------------------8 oz conecuh or similar smoked sausage (may use a poultry substitute, but pork is better for flavor and the relatively extra intrinsic fat is used instead of adding oil and more spices)6 chicken thighs, raw, skinless, boneless (time includes removing skin/bones) -------------------------1 medium onion, chopped1 large stalk celery, chopped2 tsp parsley, dried3/4 tsp thyme, dried (or 1/2 tsp if ground)1 tsp garlic powder (or 2+ tsp if minced)1 cup HOT water------------------------1/2 tsp black pepper1/4 tsp cayenne1/4 tsp thyme
1--- Place prepared beans (washed, soaked, drained, and rinsed) in a large pot (4 qt+). Add bay leaf and the 2 quarts of water to beans. Begin heating on high.
2---Begin heating a large pan on low meat. Slice sausage 1/4"-1/8" thick, then spread in pan and cover.
3---De-skin/bone chicken if necessary. Stir sausage during this process if so; if not, go ahead and increase heat on sausage to speed up cooking. Reduce heat for beans to medium, once boiling. Slice thighs into bite-sized pieces. When sausage is browned, add to beans, retaining oil in pan. Add chicken to pan, stirring to coat, and increase heat to med-hi.
4---Chop up onion and celery, somewhat fine. Stir chicken often during this process; cook chicken until completely seared and water from the chicken begins to cook down (if little water is present, browning the chicken is fine). Add chicken to beans, retaining liquid in pan. Add celery and onion to pan and stir to coat.
5---Cook onion and celery for about 5 minutes or until onion is turning translucent. Meanwhile, prep parsley and garlic and heat the cup of water.
6---Stir in parsley and garlic, and cook until the onion is translucent (2 min). Add the 1 cup of HOT water and stir in. Let come to a simmer (2-3 min), then pour/stir contents into beans.
7---Cook beans, at medium heat (maintaining a regular boil) and uncovered (or with a splatter-guard), for about 45 min. Stir after 30 minutes.
8---When beans are not grainy at all in texture, but not falling apart either, they are cooked. Keeping on the heat, mash a good number of beans against the sides and/or bottom of the pot, stirring after every few mashes. Keep doing this until the liquid thickens somewhat and the boiling appears to be more rapid. NOTE: if you want to cook the beans down instead of mashing, cook 1-2 hours more, stirring every 15-20 minutes, until it appears creamy in texture.
9---Stirring, add final seasonings to taste. (Step 8 & 9 take about 15 min together, if the extra cooking is not done). For best results, let sit several hours or even a day or more in fridge, then reheat and serve. Top with Tabasco and a few pickled mini onions, if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user WAIT4IT.
2---Begin heating a large pan on low meat. Slice sausage 1/4"-1/8" thick, then spread in pan and cover.
3---De-skin/bone chicken if necessary. Stir sausage during this process if so; if not, go ahead and increase heat on sausage to speed up cooking. Reduce heat for beans to medium, once boiling. Slice thighs into bite-sized pieces. When sausage is browned, add to beans, retaining oil in pan. Add chicken to pan, stirring to coat, and increase heat to med-hi.
4---Chop up onion and celery, somewhat fine. Stir chicken often during this process; cook chicken until completely seared and water from the chicken begins to cook down (if little water is present, browning the chicken is fine). Add chicken to beans, retaining liquid in pan. Add celery and onion to pan and stir to coat.
5---Cook onion and celery for about 5 minutes or until onion is turning translucent. Meanwhile, prep parsley and garlic and heat the cup of water.
6---Stir in parsley and garlic, and cook until the onion is translucent (2 min). Add the 1 cup of HOT water and stir in. Let come to a simmer (2-3 min), then pour/stir contents into beans.
7---Cook beans, at medium heat (maintaining a regular boil) and uncovered (or with a splatter-guard), for about 45 min. Stir after 30 minutes.
8---When beans are not grainy at all in texture, but not falling apart either, they are cooked. Keeping on the heat, mash a good number of beans against the sides and/or bottom of the pot, stirring after every few mashes. Keep doing this until the liquid thickens somewhat and the boiling appears to be more rapid. NOTE: if you want to cook the beans down instead of mashing, cook 1-2 hours more, stirring every 15-20 minutes, until it appears creamy in texture.
9---Stirring, add final seasonings to taste. (Step 8 & 9 take about 15 min together, if the extra cooking is not done). For best results, let sit several hours or even a day or more in fridge, then reheat and serve. Top with Tabasco and a few pickled mini onions, if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user WAIT4IT.
Nutritional Info Amount Per Serving
- Calories: 316.4
- Total Fat: 9.3 g
- Cholesterol: 50.4 mg
- Sodium: 213.4 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 10.8 g
- Protein: 23.6 g
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