Everyday New Orleans Style Red Beans

Dried beans are always better, but they are not as user friendly.  I have met other cooks and chefs that actually mix the Blue Runner beans and dried beans.  Whatever your preference this should be a flavorful recipe for you to use.   I will post a dried bean recipe at another time.

EVERYDAY NEW ORLEANS STYLE RED BEANS

PREPARATION

2 15OZ CANS BLUE RUNNER CREAMY STYLE RED BEANS

8 OZ WATER

I TBSP OIL

1 LB SMOKED SAUSAGE

6 SLICES THICK SLICED BACON - DICED

1 EA SMALL YELLOW ONION - DICED

2 EA SMALL GREEN BELL PEPPERS - DICED

2 EA CELERY RIBS - DICED

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

1 TSP PAPRIKA

1/2 TSP DRIED THYME (NOT POWDER)

1 TBSP CREOLE SEASONING

1/2 TSP CAYENNE PEPPER OR LIQUID CRAB BOIL(OPTIONAL)

1 STICK BUTTER - CUBED (OPTIONAL)

COOKING INSTRUCTIONS

• HEAT OIL IN MEDIUM SIZED SAUCE POT OVER MEDIUM HEAT FOR APPROXIMATELY 1  MINUTE.  
• ADD BACON AND SAUSAGE AND STIR WELL.  COOK SAUSAGE IS BROWNED A,FAT IS RENDERED AND BACON IS CRISP APPROXIMATELY 5-7 MINUTES.
• REMOVE BACON AND SAUSAGE WITH SLOTTED SPOON AND DRAIN ON PAPER TOWEL.
• ADD ONION, CELERY, AND BELL PEPPER AND COOK STIRRING OFTEN UNTIL ONIONS ARE CLEAR.  BE SURE TO SCRAPE THE RESIDUE (FOND) FROM THE BOTTOM OF THE POT WHILE COOKING.
• ADD RED BEANS, SAUSAGE, BACON, AND DRIED SEASONINGS STIRRING WELL UNTIL EVENLY BLENDED.
• ADD WATER AND STIR WELL.
• INCREASE HEAT TO HIGH AND BRING RED BEANS TO A LOW BOIL.
• REDUCE HEAT TO LOW (SIMMER) STIRRING OCCASIONALLY TO PREVENT STICKING.
• COOK UNCOVERED FOR A LEAST TWO HOURS.
• (OPTIONAL) BEFORE SERVING ADD BUTTER CUBES TO RED BEANS UNTIL MELTED AND SMOOTH
• SERVE WITH RICE OF CHOICE IMMEDIATELY OR REFRIGERATE AND SERVE THE FOLLOWING DAY (TYPICALLY FOR MONDAYS)
• A LOT OF CREOLE DISHES ARE BETTER SERVED THE FOLLOWING DAY BECAUSE THE SEASONINGS ARE MAXIMIZED OVER THE 24 HOUR RESTING PERIOD.
• IF YOU WANT THICKER BEANS REDUCE THE WATER AMOUNT.

PREP TIME - 2 HOURS 30 MINUTES

SERVES - 4-6