Red Beans, Sausage and Rice

If preparing red kidney beans from scratch, check beans for dirt, rocks, etc., then quick soak (1 pound beans, 6-8 cups water). Bring to a rapid boil; boil for 2 minutes.

Remove from heat, cover and let stand for 1 hour. Pour off water, rinse beans, then cook in fresh salted water (1 teaspoon salt to 1 pound beans). Bring to a simmer and cover. Make sure they are barely simmering.

Start tasting the beans after about an hour to hour and a half but can take up to 2 hours. Some prefer the ease of canned kidney beans.

Brown sausage in a large Dutch oven. Remove the sausage, add bell peppers, hot peppers, celery, onion, and garlic to the drippings. Saute until vegetables are tender.

Stir in tomato puree, water, Pickapepper sauce, Worcestershire sauce, and Tabasco sauce. Simmer 5 minutes, then add cooked or canned kidney beans. Simmer an additional 10 minutes, stir in the sausage. Simmer, uncovered, for 1-1/2 hours.

Serve over rice with corn bread or a crunchy French Roll.

*Two links for ingredients I use: www.pickapeppa.com and www.cajungrocer.com (for andouille, Tabasco sauces).