Red Beans and Rice

"Cook's Country; no pre-soaking of beans"
 
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Ready In:
3hrs 45mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Cook the bacon in a large Dutch oven over medium heat until lightly browned and the fat has rendered, about 7 minutes.
  • Add the onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes.
  • Stir in the garlic and cook until fragrant, about 30 seconds.
  • Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water; bring to a boil over high heat.
  • Decrease heat to maintain a vigorous simmer (the mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until the beans are soft and the liquid thickens, 2 to 2 1/2 hours.
  • Stir in the sausage and cook until the liquid is thick and creamy, about 30 minutes.
  • Remove and discard the bay leaves and season with salt and pepper to taste.
  • Serve over hot cooked rice with hot sauce, if desired.

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