Red Beans and Rice with Smoked Turkey Sausage

Ingredients

• about 450 g Dried red kidney beans
• about 450 g Smoked turkey sausage
• 1 large Onion
• 1 large Green bell pepper
• 2 stalks Celery
• 4 cloves Garlic
• 6 cups Chicken broth
• 2 Bay leaves
• 1 tbsp Cajun seasoning
• 1 tsp Hot sauce
• Cooked rice
• 1 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure about 450 g dried red kidney beans into a large bowl. Cover the beans with water by at least 5.08 cm. Let soak for at least 6 hours or overnight. Drain the beans and rinse them again.
2. 2Cut about 450 g smoked turkey sausage into 1.27 cm thick rounds. Heat 1 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the smoked turkey sausage and cook for 5-7 minutes, turning occasionally, until browned on both sides. Remove the sausage from the pot and set aside on a plate.
3. 3Dice 1 large onion, 1 large green bell pepper, and 2 stalks celery. Add the diced onion, bell pepper, and celery to the same pot. Cook over medium heat (176.7°C / 175°C) for 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. 4Mince 4 cloves garlic. Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the drained about 450 g red kidney beans, 6 cups chicken broth, 2 bay leaves, 1 tbsp Cajun seasoning, and 1 tsp hot sauce to the pot. Stir everything together.
6. 6Increase the heat to high and bring the contents of the pot to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 1/2 to 2 hours, or until the beans are tender when bitten. Stir the beans occasionally to prevent sticking.
7. 7Add the reserved smoked turkey sausage back into the pot during the last 30 minutes of simmering. Continue to simmer until the sausage is heated through and the beans are fully tender.
8. 8Before serving, carefully remove and discard the 2 bay leaves from the pot. Serve the red beans and rice mixture hot over cooked rice.

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