Mb'S Mardi Gras Red Beans N' Rice

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   ["Place beans in colander and pick through to remove debris (i.e. bad beans, dirt clumps, rocks. etc.). Rinse beans two or three times; place in Dutch oven and add enough cold water to cover beans by 2 inches. Cover and soak overnight. Drain beans and rinse; leave in colander.", "Add oil to Dutch oven and place over medium to medium-high heat; add onion, garlic, celery and bell pepper. Saute, stirring occasionally, just until veggies start to soften. Add sausage and cook for 3-4 minutes longer. Add beef broth, Worcestershire, bay leaves, thyme, basil, gumbo file and parsley along enough water to cover beans by 2 inches. Bring to boil; cover and reduce heat to simmer and cook beans for 1-2 hours, or until beans get tender, stirring occasionally. Use back of spoon to mash some of the beans for a creamier texture. Season to taste with ground cayenne, salt and pepper.", "Place rice in bottom of bowl and top with beans. Sprinkle additional parsley, gumbo file and green onions over beans. Serve with hot crusty bread. Bon appetit!", "NOTE: If you don't want to soak beans overnight, place beans over high heat and bring to boil. Turn heat off and allow beans to sit for 1 hour. Proceed with recipe as directed.

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   To make this vegetarian, omit sausage and substitute beef broth with vegetable stock.

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   I usually do this recipe in my CrockPot. I just put everything in the CrockPot and cook on low for 6-7 hours or high for 3-4 hours."]

* Per serving · 4 servings · Values may vary.