Sunday, August 4, 2013

Carolina Red Beans and Rice

Well, y'all know I love to support local ... local farmer's, local markets, local food artisans and more, so it should come as no surprise to many of you when I discovered, and "liked" Carolina Creole

I quickly became acquainted with the Luquire Family, through Facebook and the internet and was very intrigued with their Carolina Creole Sauce, Rice and Grits. I was really enthralled when I discovered they won the "Sofi" (Specialty Food Association) GOLD award in 2013 for their grits.  Read about their win here. Want to know more?  Read about the Luquire Family here! 


1 bag dried Kidney beans (divided)
1 tbls. oil
1 quart chicken broth/stock (make your own)
4 Polish sausages, sliced
3 stalks celery, chopped
1 medium onion, chopped
2 cups Carolina Creole Sauce
1 cup dry Carolina Creole Rice, cooked

For quick soaking, place dried kidney beans in a Dutch oven; cover with water 2 inches above beans, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain beans, rinse with cold water, and divide beans in half (you should have approx. 2 1/2 cups beans).  Reserve remaining beans for another time.

Pour 1 tbls. oil into large pot and heat over high to med-high heat; add sliced sausage pieces, celery and onion and saute' several minutes or until sausage is browning and vegetables are soft.

Add 4 cups chicken broth (one quart) and 2 cups Carolina Creole Sauce. Bring to a boil over med-high heat and boil 10 minutes, stirring frequently.

Reduce heat, cover and simmer over low heat approx. 2 hours or until beans are tender, stirring from time to time.  Serve immediately over hot, cooked rice.

Top with more Carolina Creole Sauce if desired!