In The Kitchen With Ken: Red Beans And Rice
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Instructions
Soak beans in two separate bowls overnight. In a quart pot, cook the red kidney beans for one hour. Then, mash into a paste and continue to simmer over medium heat while preparing the rest of the dish. In a high-wall skillet, heat the bacon grease. Add garlic, green onions and sweet onions. Cook for 15 to 20 minutes until the onions are clear. Once they are clear, add bell peppers, red wine and seasonings. Cook for another 10 to 15 minutes. Next, add the sausage, mushroom stock, and red beans. Mix well and cook for two hours, slowly stirring and adding crushed red kidney beans. Serve hot over the top of some long grain rice.
