Breakfast Red Beans And Rice

Name: Breakfast Red Beans And Rice
Ingredients: 1 lb dry red kidney; beans, picked over; 2 qt water + 2 qt water +; 1 qt chicken stock; Vegetable mix (all; Ashley's, Little Rock; trimmed, peeled,; and chopped):; 1 onion, 3 ribs celery; stalk (with leafy green; tops), 1 green bell pep-; per, 6 cloves garlic; Poached or loose sunny-; side-up eggs, grilledthe stock along with all; 1 bay leaf; Andouille sausage,; 2 tbsp Creole seasoning; chopped green scallions; 2 tbsp Lea & Perrins; Worcestershire sauce; 1 tsp Tabasco sauce; a dozen turns freshly; ground black pepper

23 ingredients

4 steps

Ingredients

1 lb dry red kidney
beans, picked over
2 qt water + 2 qt water +
1 qt chicken stock
Vegetable mix (all
Ashley's, Little Rock
trimmed, peeled,
and chopped):
1 onion, 3 ribs celery
stalk (with leafy green
tops), 1 green bell pep-
per, 6 cloves garlic
Poached or loose sunny-
side-up eggs, grilledthe stock along with all
1 bay leaf
Andouille sausage,
2 tbsp Creole seasoning
chopped green scallions
2 tbsp Lea & Perrins
Worcestershire sauce
1 tsp Tabasco sauce
a dozen turns freshly
ground black pepper

Directions

1

Place the beans and 2 qts water in a small stockpot over high heat and bring to a boil. Remove from
2

heat and cover for 30 minutes. Drain the water from the beans, add fresh water and stock and other ingredients except the salt.. Bring to a boil
3

and reduce to a simmer; cook for 90 minutes.Add the salt and crush
4

some of the beans witha potato masher. Continue to simmer for another 30 minutes..