Ingredients
- 2 tablespoons butter
- 2 cups diced green pepper
- 2 cups chopped onion
- 1 tablespoon chopped garlic
- 1 tablespoon salt
- 2 tablespoons oregano
- 2 tablespoons black pepper
- 2 tablespoons sugar
- 2 tablespoons dried basil
- 1 tablespoon dried thyme
- 2 bay leaves
- 1/4 cup red wine vinegar
- 1 to 2 pounds smoked sausage (we use Conecuh Sausage)
- 6 (14-ounce) cans dark red kidney beans
- Cooked white rice, for serving
Directions
In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Andrea2222
ohio
on June 17, 2012
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Love it! Quick and easy. The red wine adds great zip and it is simple to adjust all the seasonings to your tastes.
By tryitagain
on February 08, 2012
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Was craving red beans and rice. Followed recipe. Waaay too much oregano, basil and sugar. It came out as a starchy mess of stuff over rice. Not from New Orleans, been there, enjoyed the food. This is definitely not a recipe I would ever consider making again. Maybe it was the sausage (I used a mix of andouille and a chipolte chicken sausage. I can't get the taste of the oregano and basil out of my mouth. Would have like something with more heat (I did put a jalapeno pepper in it.
By TKDenizen
Hoover, 39
on February 04, 2012
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I was very surprised at how much zip it had since the recipe didn't have any pepper.
This just takes 45 minutes and tastes great
Read all 12 reviews