Red Beans And Rice (Print Version)

Juicy sausage and soft red beans simmered with veggies, then piled over rice for a tasty southern comfort dinner.

# Ingredients:

→ Main Ingredients

01 - 6 g chopped green onions, plus some for tossing on top
02 - 2 bay leaves
03 - 450 g dry red beans
04 - 1/2 teaspoon paprika
05 - 15 g chopped fresh parsley, plus more for sprinkling
06 - 340 g andouille sausage, sliced into rounds about 6 mm thick
07 - 7 g unsalted butter
08 - 2 tablespoons olive oil
09 - 1 large yellow onion, chopped
10 - 1 teaspoon dried oregano
11 - 6 garlic cloves, finely chopped
12 - 1.4 to 1.65 litres low-sodium chicken or veggie broth
13 - 1 teaspoon salt (more or less as you like)
14 - 1 small green bell pepper, chopped
15 - 2 celery ribs, chopped
16 - 1 small red bell pepper, chopped
17 - 1/8 teaspoon ground cayenne pepper, or to taste
18 - Freshly ground black pepper, as you like
19 - 1/2 teaspoon dried thyme

→ For Serving

20 - 300 g cooked white or brown long grain rice

# Instructions:

01 - Pile the saucy beans and smoky sausage right over your rice. Scatter extra parsley and green onions on top if you want.
02 - Add a handful of parsley and green onions, then let it sit on the burner about 5 minutes before switching it off.
03 - If your beans seem too thick, pour in a splash (up to 240 ml) of water or more stock. Taste it. If you want more salt or a little punch, pop it in now.
04 - After around an hour and a half, squish a bean gently. The peel should feel a tiny bit tough but inside, soft. Once they're how you want, pull out those bay leaves. Spoon out a cup of beans, mash them up with a fork, and stir them back in to get things extra creamy.
05 - Toss in the bay leaves. Crank the heat so everything bubbles, then right away turn it down low and put on the lid. Let it cook super gently for like 1.5 to 2 hours, till the beans go soft.
06 - Rinse and drain those soaked beans really well. Drop them into your pot with the veggies and broth. Slide the sausage back in and mix it up.
07 - Sprinkle in salt, black pepper, cayenne, oregano, paprika, and thyme. Give the veggies a solid stir for a minute. Pour in your broth, and scrape up any bits stuck to the bottom.
08 - Melt the butter in your pot. Tip in the onion and cook for three minutes so it starts to go soft. Add the celery, red pepper, and green pepper. Let them cook about four minutes more, using extra butter if things dry out. Add garlic and stir for like 15 seconds.
09 - Warm up olive oil in your Dutch oven over medium. Drop in the sausage slices and brown each side, flipping as you go. Once they're done, move them to a plate.
10 - Dump the dry red beans into a big bowl or your soup pot. Add enough water so it's about 5 cm above the beans. Let them sit at least 8 hours (overnight's best).

# Notes:

01 - Letting beans soak overnight helps them soften and cuts down cooking time.
02 - Mashing some of the finished beans makes things extra creamy near the end.

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