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Kev’s Red Beans and Rice

Kev's Red Beans and Rice
YIELDS
8 servings

Recipe source: Kevin Clark, musician, Kevin Clark Quartet. Yield is 8 servings.

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Ingredients

1
Tbsp vegetable oil
½
green pepper, diced
1
stalk celery, diced
3
cup dried red kidney beans
2
sausage, links, sliced crosswise, ½ inch thick
2
garlic cloves, chopped
1 10-ounce
can chicken broth
1
Bay Leaf
1
cloves
1
white onion, peeled
1
cup sherry
cup orange juice
¼
cup olive oil
½
cup malt vinegar
coarse salt and dried red pepper to taste
6
cup cooked white rice
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Directions

Step 1

Soak beans overnight in water. Drain.

Step 2

Heat the vegetable oil in a medium stockpot on medium heat.

Step 3

Add the green peppers, celery, sausage and garlic.

Step 4

Saute until the vegetables are soft and the sausage starts to brown, about 6 minutes.

Step 5

Add the beans, the chicken broth, and enough water to cover by 2-inches.

Step 6

“Stab” the bay leaf onto the side of the peeled onion with the clove and put it in the pot.

Step 7

Bring the liquid in the pot to a simmer and cook for about 1 hour or until the beans are soft.

Step 8

Drain excess liquid and discard the onion studded with the clove and bay leaf.

Step 9

Stir in the sherry, orange juice, olive oil and vinegar and simmer 10 minutes.

Step 10

Smash some of the beans against the side of the pot with a wooden spoon to give a smoother consistency.

Step 11

Season to taste with salt and dried red pepper flakes.

Step 12

Serve over cooked white rice.

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