Rinse beans, place beans in a large bowl, cover with water by several inches and soak overnight.
Heat oil in a Dutch oven over medium-high heat. Add kielbasa and cook until browned on both sides. Add onion, celery and garlic. Cook until onion is tender. Drain beans and add to pan. Add chicken broth and enough water to cover by 2 inches. Add parsley, salt and hot sauce.
Cook beans until tender, 1 1/2 to 1 3/4 hours. Add more water if needed. Serve over hot rice.
Originally Submitted
1/16/2011
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