| Ingredients | | | | Take the bacon and cut it into small pieces, add to a |
| - 1 pound of dried red beans | | | | large pre-heated pot. If you want the dish to be more |
| - 2 cups of chopped onions (white or yellow) | | | | spicy, add the chopped Tasso and cook for about 1-2 |
| - 1 cup of chopped parsley | | | | minutes. |
| - 1 teaspoon salt | | | | Add the onions, salt, pepper and cayenne and cook for |
| - 1 teaspoon fresh ground black pepper | | | | about 4 minutes, or until the onions look caramelized. |
| - pinch of cayenne pepper | | | | Add the sausage and parsley and cook until the |
| - 4 teaspoons of chopped garlic | | | | sausage is brown, about 3-4 minutes. Add the garlic |
| - 2 links of smoked sausage (cut in half and then cut | | | | and stir for another minute. |
| into ¾ inch pieces) | | | | Add the beans and chicken stock, bring to a boil. |
| - 3 strips of bacon | | | | Reduce the heat to medium-low and cook, uncovered |
| - 10 cups of chicken stock (You can substitute water if | | | | for 2-3 hours. Stir occasionally and to check to see if |
| you like, or use a half water half stock mixture) | | | | the beans are getting too thick, if so you may need to |
| - 4 cups of rice | | | | ad water. |
| - ½ cup of chopped green onions for garnishing | | | | (I like my beans on the thick side and after about 1 |
| - Sour cream for garnishing (This is strictly optional) | | | | ½ -2 hours I take 1/3 of the beans out of the pot |
| Spicy add-ins; If you want the meal to be a little more | | | | and mash them, then reinsert them into the pot.) Then I |
| spicy, add ½ cup of chopped Tasso, (a Cajun | | | | let them cook for another ½ -1 hours. |
| sausage) and a little more cayenne pepper. | | | | Pre-cook the rice using the standard formula of 2 cups |
| Preparation | | | | of water or chicken stock, for 1 cup of rice, add about |
| In a large container, the night before you serve the | | | | 1 teaspoon of salt if you use water, but do not add salt |
| meal, cover the beans with water, by about 2 inches. | | | | if you use chicken stock. |
| Let the beans soak overnight or for a minimum of 8-10 | | | | Serve the beans & sausage mixture over a bed |
| hours. | | | | of warm rice and garnish as desired with the green |
| Drain the beans. | | | | onions and/or sour cream. |