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Red Beans and Barley with Collard Greens

Modified from : Authentic Louisiana Red Beans and Rice

"Louisiana style red beans and rice, but with hulled barley instead of white rice, and collard greens added for more vitamina. Serve with Tabasco sauce for a little kick."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

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Prep Time:
25 Min
Cook Time:
3 Hrs 5 Min
Ready In:
11 Hrs 30 Min

Servings  

8

 

Original Recipe Yield 8 servings
 

Ingredients

  • 1 pound dry red beans
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 stalks celery, chopped
  • 6 cups water
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 tablespoon dried parsley
  • 1 teaspoon Cajun seasoning
  • 3 cups water
  • 1 1/2 cups hulled barley
  • 1 pound andouille sausage, sliced
  • 1 bunch collard greens, washed and cut into strips

Directions

  1. Rinse beans, and then soak in a large pot of water overnight.
  2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  4. Meanwhile, prepare the barley. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 50 minutes.
  5. Stir sausage into beans, and continue to simmer for 30 minutes.
  6. In another pot, bring a few cups of water to boil. Add a pinch of salt. Once the water boils, add collard greens. Boil for a few minutes, until collard greens are tender. Drain and add to beans.
  7. When barley is cooked through, add to beans.

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2009 by Always Cooking Up Something Supporting Member (Click to learn more about Supporting Membership)
Really good, although I used closer to a tablespoon of cajun seasoning. MORE

 
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