Red Beans and Rice from Jaye Kreller of Tony Hall and Associates. Jaye grew up in Westwego on the west bank of the Mississippi across from New Orleans. She was a childhood friend of WSM manager James Watts and is the partner of WSM employee, Cat Moleski
1 lb Red Kidney Beans
2 sm or 1 med onion chopped finely
1/8 cup pickled Jalapeno peppers chopped
1/8 cup of juice from the pickled Jalapeno pepper jar
1 tbsp of Louisiana hot sauce
¼ cup Worstercestershire sauce
1 tbsp salt
½ lb hot or smoked sausage (optional)
Soak beans over night in a crock-pot with water to cover by one inch. After the beans have soaked, remove 1 cup of beans and put in a blender with ½ cup water. Blend into a paste. Return to crock-pot and turn on to high. Add all remaining ingredients except the sausage and cook for six hours. One hour before serving, add sausage.
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