Ingredients
1 bouillon cube of chicken
1 bouillon cube of beef
1 pound dry kidney beans
1-2 large onion, chopped
1-2 green bell pepper, chopped
3 tablespoons minced garlic (minimum)
2 tablespoons butter
2 stalks celery, chopped (maximum)
6 cups water
2 bay leaves (minimum)
1/2 teaspoon cayenne pepper (substitute in a fresh cayenne pepper seeds and all if you have one)
1/2 teaspoon black pepper
2 tablespoons of hot sauce (tabasco is fine or for less heat use red-wine vinegar)
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon ginger
1 tablespoon dried parsley
1 teaspoon cosher salt
1 pound hilshire sausage, sliced
4 cups water
2 cups rice or quinoa
Preparation
Rinse beans, and then soak in a large pot of water overnight. Rinse beans, and transfer to a large pot with 6 cups water. Stir onion, bell pepper, garlic, butter, sausage and celery into beans. Season with listed spices. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. Meanwhile, prepare the rice or quinoa. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over rice or quinoa. FYI: my preference is quinoa.
