We know that spring is on the way, but winter ain't over yet. Yesterday, Belle decided to put on a pot of red beans. She uses a method that has absolutely no work at all.
Red Beans and Sausage
2 lbs dry red kidney beans
2 lbs sausage (any kind. Take your pick)
Rinse beans and sort. Beans are a raw agricultural product and occasionally you'll find a puce of gravel. In a large slow-cooker, add beans, water to cover them, salt, pepper to taste. Cut sausage into rounds and add to the pot. Cook on low for 12-14 hours. The beans will get creamy and the sausage will add a little fat to the mix, blending the flavors. That is an 8-quart slow cooker. Adjust your proportions to match your cooker. One pound of beans and one pound of sausage work just fine in a smaller cooker.
We put these on last night before bedtime and let them cook all night. In another hour, we'll put on a pot of rice and Belle will make cornbread.
Red Beans and Rice fits good on a cloudy, cool February morning.