red beans and rice (Print Version)
Red beans and sausage cooked with spices and vegetables, served over fluffy rice for a comforting meal.
# Ingredients:
→ Main Ingredients
01 -
450 g dry red beans
02 -
30 ml olive oil
03 -
350–400 g andouille sausage, sliced into 6 mm rounds
04 -
7 g butter
05 -
1 large yellow onion, diced
06 -
2 celery ribs, diced
07 -
1 small red bell pepper, diced
08 -
1 small green bell pepper, diced
09 -
6 cloves garlic, minced
10 -
5 g salt, or to taste
11 -
1 g dried oregano
12 -
0.5 g dried thyme
13 -
0.5 g paprika
14 -
0.1 g ground cayenne pepper, or to taste
15 -
Freshly ground black pepper, to taste
16 -
1.5–1.7 litres low-sodium vegetable broth or chicken broth
17 -
2 bay leaves
18 -
30 g chopped fresh parsley, plus extra for garnish
19 -
10 g chopped fresh green onions, plus extra for garnish
→ For Serving
20 -
270 g long grain brown or white rice, cooked as per package instructions
# Instructions:
01 -
Place dried red beans in a large pot or bowl and cover with water so it sits 5 cm above the beans. Allow to soak for at least 8 hours or overnight.
02 -
Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook, turning as needed, until well browned on both sides. Remove sausage and set aside.
03 -
Add butter to the pot. Once melted, add diced onion and cook over medium heat for 3 minutes until softened. Add diced celery, red bell pepper, and green bell pepper; continue cooking for 4 minutes. Stir in minced garlic and cook for 15 seconds.
04 -
Incorporate salt, dried oregano, thyme, paprika, cayenne, and freshly ground black pepper. Cook for 1 minute, then pour in vegetable or chicken broth, scraping the pot's bottom to release any browned bits.
05 -
Drain and rinse the soaked beans. Add beans to the pot along with the vegetables and broth, then return the browned sausage. Stir thoroughly to combine.
06 -
Add bay leaves. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and gently simmer for 90 to 120 minutes, or until beans are tender.
07 -
After 90 minutes, begin testing beans for doneness. When tender, remove and discard bay leaves. Remove 1 cup of beans, mash with a fork, and return to the pot to help thicken the mixture.
08 -
If the mixture appears too thick, add up to 240 ml water or broth. Adjust salt, black pepper, and additional seasonings to taste.
09 -
Stir in chopped fresh parsley and green onions. Cook for an additional 5 minutes, then remove from heat.
10 -
Ladle the beans and sausage mixture over cooked rice. Garnish with extra parsley and green onions as desired before serving.
# Notes:
01 -
For enhanced flavor, use homemade chicken stock or smoked sausage if andouille is unavailable.