Red Beans and Rice with Andouille Sausage

Today was a very uncharacteristic cool, rainy day for an Alabama middle of July day.  A quick check of the pantry and freezer and I knew I was in the mood for red beans and rice.  

1 16 oz. package Camellia red kidney beans

Water to cover

2 oz. salt pork

1 T. olive oil

1 medium yellow onion, chopped

1 medium green bell pepper, chopped

2 ribs celery, thinly sliced

1 T. minced garlic

2 t. Tony's Creole Seasoning

1 lb. package Savoie Andouille Sausage sliced into 1/2 inch slices

2 T. butter

Parsley or thinly sliced green onions for garnish

Rice

Rinse and pick through red beans.  Put in a medium sized Dutch oven or heavy pot and cover with water.  Let soak for 1 - 2 hours.  Drain and recover with water.

Place over medium high heat and bring to a boil.  Add salt pork and cover and reduce to a simmer.  Let cook for 1 - 1 1/2 hours.  For creamier beans, using a wooden spoon, press some of the beans against the side of the pot and stir to recombine.

In a medium skillet over medium heat, add olive oil and let warm.  Add onion, bell pepper and celery.  Let cook 5 - 7 until softened and onion is translucent.  Add garlic and Creole seasoning and cook for another minute or so.  Add vegetable mixture to beans.

Return skillet to medium heat and add sliced sausage and let brown and then add to the beans.  Let cook for another hour or so.  

Add butter and remove from heat.  Stir to combine one last time and serve over cooked white rice.

Garnish with parsley or thinly sliced green onions.