Red Beans & Rice for a Crowd
By Ro Morse
PADUCAH, KY - SuperValu Foods Recipe of the Week - Serves at least 20
5 pounds dry large red kidney beans
1/4 cup bacon grease
1 bunch celery, chopped
3 green or red bell peppers, chopped
4 medium sweet onions, chopped
3 bay leaves
1/2 cup garlic powder or minced garlic
1 1/2 tablespoons cayenne pepper
3/4 cup dried parsley flakes
3/4 cup dried chives
1 tablespoon celery salt
Sausages-Andouille or Polish*
Soak dried beans overnight in salted water. Pick out the bad ones or dried beans that float to the top. Drain the soaked beans and put in a large heavy pot. If using canned beans, you can dump them straight into the pot as they are. Cover with water. In a separate large skillet, saute the vegetables in bacon grease. Pour all of the sauteed vegetables in the pot with the beans. Add the seasonings. Cook over medium heat for at least 3-5 hours. Cut sausages (as many as you want to use) in bite-size pieces. Add the sausages the last 30-45 minutes Serve with white or brown steamed rice and garnish with a whole or chopped green onions. *Polish sausages are good but Andouille is best.
This recipe is shared August 6-10, 2012
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by
SuperValu Foods on Lone Oak Road in Paducah.
Check out more recipes online at: www.supervalupaducah.com