Loaded Red Beans

Chef Berry #1423656's Note:

I recently fasted for 21 days. and during that fast I craved red beans and rice. So I asked different people how they made this filling and delicious dish. My recipe below is a combination of various recipes. My friends tasted it and said it tasted great. I know it is a lot of ingredients for such a simple dish, but it sure was a lot of fun to prepare. Try it! I'm sure you'll enjoy it.

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

• 1 lb dry red beans (soaked overnight)
• 8 cups water
• 1 lb smoked pork butt (cut into 1/2 inch pieces)
• 2 hot banana peppers (chopped)
• 1/4 teaspoon liquid, smoke-hickory flavored
• 1 tablespoon adobo seasoning
• 1 tablespoon Old Bay Seasoning
• 1 tablespoon cajun seasoning or 1 tablespoon creole seasoning
• 1 tablespoon gumbo file
• 1 teaspoon ground cayenne pepper
• 1 teaspoon black pepper (fresh ground)
• 2 teaspoons celery seeds
• 3 bay leaves
• 1 lb andouille sausages (cut into half moons) or 1 lb smoked sausage (cut into half moons)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 1/2 green bell pepper (chopped)
• 1/2 red bell pepper (chopped)
• 4 garlic cloves (minced)
• 1 medium zucchini (chopped)
• 1 cup marsala wine

Directions:

1. In a large pot add the dry beans, cottage butt and water. Bring to a boil. cover and reduce heat to med low.
2. Add all seasoning and liquid smoke, cover and simmer 1 hour.
3. Heat oil in a pan and add the sausage and sauté for 5-8 minutes or until lightly browned. Remove from heat and set aside.
4. After 1 hour of cooking add vegetables, sausage and wine. Continue cooking 30 minutes. For more broth or thinner broth add water as needed.
5. Remove bay leaves and serve over cooked basmati rice with Cheddar Pepper Cornbread.

Reviews

[Sydney Mike]

When making this, I did cut the recipe in half! I also left out the banana peppers, & except for that, & that I was probably a little stingy with some of the other 'hot' spices, I did include follow the ingredient list! Definitely a wonderful taste experience! Thanks for sharing your recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]