I just have to reiterate how much we love the red beans recipe from Lasyone's restaurant. If you haven't tried these and you like beans, I would suggest you think about it.
Today, I added the rest of the filling for the stuffed potato skins to the beans and combined with bowtie pasta. Geez, it was so good. That's 3 meals out of 1/2 a recipe of the beans. And, need I say how good this dish was with Tobin James Ballistic Zin??
Lasyone's Red Beans and Rice and Sausage *****
From the book The Southern Foodie – 100 Places to Eat in the South Before You Die. For the rice, I cooked it in 1 cup chicken cooking jus mix with a little water - best rice I've ever made.
1/2 cup lard or bacon drippings
2 1/2 quarts water
1 lb dried light red kidney beans
1 lg. onion, chopped
1 large bell pepper, chopped
3 stalks celery
1 1/2 cups chopped smoked sausage
1 Tbs garlic powder
1 tsp crushed red pepper
1 Tbs dried parsley
2 Tbs sugar
1 Tbs salt
6 cups cooked long-grain white rice
1. In large pot combine the lard, water, beans, onion, bell pepper, ad celery.
2. Cook uncovered on medium heat, stirring occasionally and adding more water as needed, for 1 1/2 to 2 hours, until the beans are tender.
3. Add sausage, garlic powder, red pepper, parsley, sugar, and salt during the last 30 minutes of cooking. Serve over the rice.
4. NOTE: be careful not to cook this down too much. I did the first time I made it.
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I probably should have waited to post until tomorrow....Roy Richard just opened (unsolicited
) a 2nd bottle of Tobin James Ballistic...................