Wednesday, October 6, 2010

red beans and rice

Onto casserole #2!

This really isn't a casserole, per say, but I throw the mix into a lasanga pan and freeze it.  
Hey, it works.

Red Beans and Rice
Makes two 9x13" casseroles.
4 cups dried red kidney beans, sorted and rinsed
2 tablespoons vegetable oil
16 ounces sliced kielbasa or chorizo, or hot Italian sausage, removed from casings and crumbled
2 large onions, coarsely chopped
2 large green bell peppers, coarsely chopped
1 cup chopped celery
2 garlic cloves, minced
4 bay leaves
2 tablespoons fresh thyme, chopped
1 teaspoon dried marjoram, crumbled (optional)
1/2 teaspoon ground red pepper
5 cups freshly cooked jasmine rice
2 tablespoons red wine vinegar
Salt, black pepper, and Tabasco, to taste

Soak beans overnight in water to cover. Drain beans, reserving soaking liquid. Measure liquid and if necessary, add water to equal 8 cups.

In Dutch oven, heat oil over medium heat. Add kielbasa and cook until brown, about 5 minutes. Drain on paper towels and reserve. Remove all but 2 tablespoons drippings from pan.

Add onion, bell pepper, celery and garlic and cook, stirring frequently, until tender, about 5 minutes.

Add reserved beans, soaking liquid, bay leaves, thyme, marjoram and red pepper. Bring to boil over high heat. Reduce heat to low, cover and simmer until beans are tender, about 1 hour and 15 to 30 minutes.

Lightly grease two 9x13" lasanga pans.
Drain beans, reserving 2 cups liquid. Put beans and liquid in prepared baking dish. Remove and discard bay leaves.  Stir in kielbasa, rice, vinegar and salt, pepper, and Tabasco, to taste.  

Cover with foil, label and freeze.

When ready to eat, defrost completely and bake at 350* for 30 minutes, until heated and bubbly. Serve with Tabasco and enjoy!

1 comment:

  1. be sure and don't put in too many wienies!


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