Ingredients
1 lb dry red kidney
beans, picked over
2 qt water + 2 qt water +
1 qt chicken stock
Vegetable mix (all
Ashley’s, Little Rock
trimmed, peeled,
and chopped):
1 onion, 3 ribs celery
stalk (with leafy green
tops), 1 green bell pep-
per, 6 cloves garlic
Poached or loose sunny-
side-up eggs, grilledthe stock along with all
1 bay leaf
Andouille sausage,
2 tbsp Creole seasoning
chopped green scallions
2 tbsp Lea & Perrins
Worcestershire sauce
1 tsp Tabasco sauce
a dozen turns freshly
ground black pepper
Preparation
Place the beans and 2 qts water in a small stockpot over high heat and bring to a boil. Remove from heat and cover for 30 minutes. Drain the water from the beans, add fresh water and stock and other ingredients except the salt.. Bring to a boil and reduce to a simmer; cook for 90 minutes.Add the salt and crush some of the beans witha potato masher. Continue to simmer for another 30 minutes..
