| RED BEANS WITH SAUSAGE |
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Preparation time: 25 minutes Total time: 60 to 70 minutes 4 servings1 pound andouille, kielbasa, or other pork sausage, or lite turkey smoked sausage, cut into 1/2-inch slices 2 tablespoons CRISCO Oil * 2 celery stalks, chopped 1 large onion, peeled and diced 1 large green bell pepper, seeds and ribs removed, and chopped 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) 2 cans (1 pound each) kidney beans, drained and rinsed 2 cups water 2 bay leaves 1 teaspoon Italian seasoning 1/2 to 1 teaspoon hot red pepper sauce 1/2 teaspoon salt Rice (optional) Heat 3-quart saucepan on medium-high heat. Add sausage. Cook 3 minutes, or until lightly brown. Remove sausage from pan with slotted spoon. Discard drippings from pan. Reduce heat to medium. Add Crisco Oil to pan, along with celery, onion, green pepper and garlic. Sauté 3 minutes, or until onions are translucent. Add beans, water, bay leaves, Italian seasoning, hot red pepper sauce and salt to pan. Return sausage to pan. Bring to boil. Simmer mixture 30 to 45 minutes, or until thick. Stir occasionally. Discard bay leaves. Serve immediately over rice. Note: The beans can be prepared up to three days in advance and refrigerated, tightly covered with plastic wrap. Reheat in microwave oven or in oven at 300ºF for 25 minutes. Sausage can be omitted to make this a vegetarian entree. *Use your favorite Crisco Oil product |
