Barbecue Red Beans
and Rice with Grilled Sausage
Serves: 6
1/2 pound Italian sausage
2-3 teaspoons olive oil
1 cup finely diced onion
2/3 cup green pepper, diced
small
3/4 cup celery, diced small
2 tablespoons minced fresh
garlic
1 pound small red beans
1 smoked ham hock (optional)
6 cups chicken stock or water
1 1/2 cups Dinosaur barbecue
sauce
1 teaspoon thyme
3 bay leaves
1/2 teaspoon cayenne
Salt and pepper
Heat oil and brown sausage, remove pan and set aside. In the
same pan, sauté onion, pepper, and celery until soft, then add garlic and cook
some more. Add beans and ham hock, stock, sauce, thyme, bay leaves, and
cayenne. Bring to a boil, then reduce to medium-low and simmer, uncovered,
approximately 2 hours until beans are soft and mix is creamy. When beans are
perfect, cut sausage crosswise into
1/4-inch slices and fold into bean mixture. Remove ham hock,
pull meat, and add into mix. Season with salt, pepper, and