Red Beans and Rice Recipe by Chef Gina Worthy

Chef Gina is the Chef of choice for unique, exceptional food and visionary edible entertainment.

Ingredients

2 pounds dried red beans, rinsed and sorted over
3 tablespoons Extra Virgins Olive Oil
1 ½ cups chopped yellow onions
¾ cup chopped celery
¾ cup chopped green bell peppers
½ teaspoon salt
½ teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1 ½ pound Fresh Turkey Andouille Sausage, split in half lengthwise and cut bias 1-inch pieces
3 tablespoons minced garlic
10 cups chicken stock, or water
4 cups cooked white rice
¼ cup chopped green onions, garnish

Directions

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the olive oil over medium heat. Add the onions, celery and bell peppers to the oil in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and cook, stirring to brown the sausage, about 4 minutes. Add the garlic and cook for 1 minutes. Add the beans and stock or water, stir well, and bring to a boil.

Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about ¼ cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about ¼ of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves, adjust additional seasonings.

Serve over rice and garnish with green onions.

Chef Gina is the chef of choice for unique, exceptional food and visionary edible entertainment. Customized menus and diverse global cuisines are further enhanced by her sense of style and creative flair. Her up-market services are perfectly suited for those with refined palates. Chef Gina is a member of The National Restaurant Association and The American Culinary Federation. She also is an avid supporter of the Greater Chicago Food Depository, which provides food for hungry people while striving to end hunger in our community.

Chef Gina's website is http://www.ginaworthy.com/

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