Kitchen Witch Red Beans

Kitchen Witch Red Beans

Thanks for asking; here’s what I do:

The day before, I put on a pound of Camellia brand dried red kidney beans (2 ½ cups) to soak 12 hours at least, preferably over night; I use 3 quarts of water at least for the soaking. After soaking, I throw the soaking water away and rinse the beans in a colander with cold water; then I put the beans in a heavy bottom pot on the stovetop, on medium heat with 6 cups of water and bring up  to a boil. When they reach the boiling point, I transfer them (and the hot hot water) to a Crockpot and let them cook, covered on the ‘low’ setting, all day while I’m at work, or all night while I’m asleep; what’s that, 6-8 hours? If the beans set up some foam in the ‘up to boiling’ stage, just skim the foam off and toss it; however make sure that you keep the 6 cups of hot hot water.

When I get back to the beans I give them a good good stir aiming to break some of them up to form that good good gravy. Meanwhile I sauté 2 cups of diced onion in 2 ounces of vegetable oil, up with 6 ounces of Field Roast brand chipotle sausage, also (a larger)diced; this product has the advantage of having enough sodium, spices and heat to where I virtually need no other seasonings.

When the onions are sautéed translucent and the sausage is well heated (it’s already at a cooked stage when you buy it), I mix them in with the beans and serve them with crusty French bread over cooked rice (I only use brown rice, but you can use whatever rice you like). AND don’t forget the hot pepper sauce on the side (we like Crystal or Louisiana brands). Serves 6-8, leftovers are yummy and the rest freezes well.

Now, you can gussy the dish up with other ingredients; but, to me that’s like putting a suit on a monkey: you can certainly do it, but why would you want to? Advice? Try it my way first before you decide to confuse the dish. Thank you, Philipe