ADD SOME HALL’S TO THIS SOUTHERN STAPLE
Legend has it that before we all had washers and dryers, Southern mamas did all their washing on Mondays. Since they were outside working so hard, it only made sense that the day’s main meal be one that didn’t need much tending. Red Beans and Rice was just the thing. It is so much of a tradition, that many restaurants still serve Red Beans and Rice every Monday. While we don’t have to spend all day outside washing clothes, thankfully, the idea a meal that tends to itself and is still delicious still has it’s appeal. Whether you simmer this on on the stove or adapt in for your slow cooker or insta-pot, it’s still the perfect family meal!
INGREDIENTS
Recipe serves 4-5
2 16 oz packs of Hall’s Smoked Andouille Sausage
1 lb dry Kidney Beans
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups water
2 bay leaves
1 teaspoon Cajun seasoning
4 cups water
2 cups long grain rice
INSTRUCTIONS
Rinse beans and soak overnight. Slice Hall’s Andouille Sausage into coins and fry until brown. Remove from pan and add onion, bell pepper, celery and garlic. Saute these until tender. Add beans to pot along with 6 cups of water, bay leaves, Cajun seasoning, salt to taste, and Hall’s Andouille Sausage. Bring to boil, and then reduce heat and simmer on medium-low for 2 1/2 hours. Add back previously cooked Hall’s Andouille Sausage and stir well. While this is simmering, slice and fry Hall’s Andouille Sausage in half-links and prepare rice according to package directions. To serve, place beans in bowl, add a scoop of rice and a link of Hall’s Andouille Sausage.
