Melanie Foster (Inspired by New Orleans; resides in Blaine, Minnesota)
Serves 6–8
My mom grew up in New Orleans, where this dish is traditionally served on Mondays (also known as “wash day,” when washing clothes took a lot more effort and time, often occupying an entire day). It would simmer all day on the stove while the wash was being done. Now, it just reminds me of Mom, who absolutely cannot eat this without fresh French bread slathered with butter and plenty of yellow mustard. I cannot help but agree. It tastes so good with the creamy beans and sausage. I suspect you could easily adjust this recipe, and make this in your slow cooker; just add water to barely cover the beans, as the vegetables will produce a lot of liquid as well.
2 cups dried small red beans
1 pound smoked kielbasa, cut into 1-inch slices
4 cloves garlic, minced
1 large onion, minced
1 green pepper, minced
1 cup celery, minced
2 bay leaves
1 tablespoons Tabasco® sauce
¾ teaspoon ground cloves
1 tablespoon parsley
Salt and freshly cracked black pepper, to taste
Put the beans in a large pot; cover by at least 2 inches with water. Soak overnight. In the morning, add more water until it comes to an inch above the beans, and bring to a boil. Boil hard for 10 minutes, drain, and return to the pot with the remaining ingredients. Pour in enough water to just cover everything and bring to a simmer. Simmer for 4 to 5 hours or until the beans are tender, stirring occasionally. If the liquid starts to evaporate, cover with a lid. It should not be too soupy, but have the consistency of chili. Discard the bay leaves. Serve over hot rice with more Tabasco® sauce.