Red Beans and Rice

Ingredients

• Pepper

  Spices, black

  10 dash or 1g

• Salt

  Table

  10 dash or 4g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• White rice

  Glutinous, cooked

  6 cup or 1.04kg

• Onions

  Young green, tops only

  ½ cup chopped or 36g

• Thyme

  Spices, dried

  2 tsp, ground or 3g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Onion powder

  Spices

  2 tbsp or 14g

• Garlic powder

  Spices

  2 tbsp or 19g

• Kidney beans

  Royal red, mature seeds, raw

  454g

• Water

  Plain, clean water

  10 cup or 2.37kg

• Turkey sausage

  Hot, smoked

  16 oz or 454g

• Green bell pepper

  Sweet, green, raw

  1 cup, chopped or 149g

• Celery

  Raw

  1 cup chopped or 101g

• Onions

  Raw

  2 cup, chopped or 320g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Directions: In a large skillet, heat the oil over medium high heat. Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick. Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking. Once done, remove the skillet from heat and transfer the contents to a slower cooker. Add the water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on the slow cooker. Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally. Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.

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