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Les Feves Rouge (Lay fev rooj)
Red Beans and Rice

1 bag (16 oz) red kidney beans
1 onion, chopped
1 green bell pepper, remove seeds, chopped
2 stalks celery, chopped
5 cloves of garlic, chopped
1/2 pkg smoked pork or turkey sausage, thinly cut into circles
3 shakes Worcestershire sauce
3 shakes Tabasco
1 tsp liquid smoke flavoring
olive oil
1 bay leaf
1/2 tsp thyme
1/4 tsp cayenne pepper (or to taste)
salt and pepper to taste

Soak the beans in water overnight. Rinse well and put into a pot.
Cover beans with water (about 64 oz or until water level is over
beans about an inch) and cook over medium heat for an hour. Saute
onion, bell pepper, and celery in olive oil. As you saute, add the
salt, pepper, bay leaf, thyme, and cayenne pepper. Saute until
onions are clear or about 5 minutes. Add sauteed vegetable and
sausage to beans. Add Lea and Perrins, Tabasco, smoke flavoring
and garlic. Stir well. Cover and cook for another hour on low to
medium heat. Stir frequently. For really great creamy red beans,
use a potato smasher and smash the cooked beans 15 minutes before
done. (careful not to smash the sausage too much!) Serve over rice.


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