1 lb (500 g) smoked sausage (Andouille or Chorizo), sliced
1/4 cup (50 mL) fresh chopped parsley
1 tbsp (15 mL) black pepper
Salt to taste
8 cups (2 L) cooked long or medium grained white rice
Soak beans in water overnight and drain.
In a large pot bring 8 cups (2 L) of water to a boil. Add soaked beans and cook for 30 to 45 minutes; stir occasionally. Add garlic, onion, bell pepper and celery; continue cooking for 30 minutes; continue to stir. Bring pot to a simmer, add meat and cook until beans are tender, about 1 hour.
Remove pot form heat and garnish with parsley, black pepper and salt to taste.
Meanwhile in a large microwave-proof bowl, add cooked rice and 1 cup (250 mL) water. Cover and cook on high for about 4 minutes, or until heated through; fluff with fork. Serve red beans over rice.
Recipe courtesy of Brennan’s Restaurant, New Orleans, LA