Breakfast Red Beans And Rice

• 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

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..

red kidney, beans, water , chicken, vegetable mix, ashleys, onion, stalk, green bell, garlic, loose sunny, eggs, bay leaf, sausage, seasoning, green scallions, perrins, worcestershire sauce, tabasco sauce, turns freshly, ground black pepper

Taken from www.epicurious.com/recipes/member/views/breakfast-red-beans-and-rice-50118368 (may not work)