Crafts and Life

Ingredients

450g dried red kidney beans

1.5 l stock

3 tbs vegetable oil

1 large onion, chopped

1 large stalk celery, chopped

225 g smoked sausage or ham chunks

2 tbs chopped garlic

1 bay leaf

2 tbs all purpose seasoning

25 g chopped parsley

400g rice, cooked to serve

Method

Soak the beans overnight.  Drain the beans and place in a large saucepan, with the stock, over a low heat.

Coat a frying pan with oil and saute the onion, celery and smoked sausage or ham chunks for 10 minutes. 

Add the onion and sausage mixture to the beans and bring to a boil.  Add the garlic, bay leaf, and all purpose seasoning.  Reduce to a simmer for 3 hours or until beans are creamy.  Add more stock if necessary so the pan does not become dry.  Remove the bay leaf, stir in the parsley and serve over cooked rice.

Serves 6 – Taken from Big Kevin, Little Kevin, recipe by Kevin Belton