My Recipe for Red Beans and Rice

Okie Dokie........I have been quite flattered at the requests for my recipe for Red Beans and Rice. I did make it Sunday night; I love it. It's fairly easy to make and so delicious!
-----------------------------------------------------------------------------

Red Beans and Rice

4-6 cans RED beans ( try to get real red beans not red kidney)
*Or if you use dried beans 1lb of dried beans that have been soaked overnight

2 lbs.smoked Sausage(preferably Cajun type but Hillshire’s will work)

1 Large Onion chopped

1 bunch green onions chopped-greens and whites

1 Bell Pepper chopped

¾ cup ketchup or 1 can Rotel tomatoes

1/8 c worchestershire sauce

1/8c soy sauce

3 cloves garlic minced

3c Hot water(more can be added if needed)

½ tsp cavender’s seasoning(optional)

½ tsp garlic salt½ tsp lemon pepper or regular pepper

1 Tbs Cajun seasoning (Tony Chachere’s)

1 Tbs Roux( this is optional if you do not have any roux but if you do use it!)

-------------------------------------------------------------
Put all ingredients together in a very large kettle or deep pot.

Mix well and stir often while cooking, do not let beans stick and scorch. When using dried beans , when they get soft, take some out and mash them up and then put them back in to help make it smooth.

Cook on low medium heat for at least 1 hour. I(f using dried beans, it will take much longer till beans are soft about 3 hrs).

The longer it is cooked the more flavor it has. More water can be added during cooking if it becomes too thick.

Serve over hot cooked rice.

**Check labels on canned red beans. You do not want the red beans that contain sugars or corn syrup—some brands are sweet, and you do not want sweet beans. For dried red beans, Goya usually carries good red beans. IF using dried beans it normally takes more water to cook- start out with enough water to just cover the beans.