Red Beans And Rice (Print Version)
# Ingredients:
→ Main Items
01 -
340 g andouille sausage, cut into 6 mm thick slices
02 -
450 g dried red beans
03 -
15 g fresh parsley, chopped, plus some for garnish
04 -
6 g green onions, chopped, with extra for sprinkling later
05 -
2 celery sticks, diced
06 -
1 onion (yellow and large), chopped up
07 -
2 tablespoons olive oil
08 -
7 g unsalted butter
09 -
1 small red bell pepper, diced
10 -
1 small green bell pepper, diced
11 -
6 garlic cloves, finely minced
12 -
1/2 teaspoon paprika
13 -
1 teaspoon oregano (dry)
14 -
2 bay leaves
15 -
1 teaspoon salt (adjust based on your taste)
16 -
1/8 teaspoon cayenne (use less or more depending on how spicy you like it)
17 -
1/2 teaspoon thyme (dried)
18 -
Fresh-cracked black pepper, as much as you'd like
19 -
1.4 to 1.65 litres chicken or veggie broth (low-sodium preferred)
→ Serving
20 -
300 g cooked long-grain rice (white or brown)
# Instructions:
01 -
Scoop those beans with the sausage and lay them on top of your rice. Toss some parsley or green onions on top if you like.
02 -
Sprinkle in parsley and green onions, then leave it sitting on low heat for 5 minutes before shutting it off.
03 -
Don’t like how thick the beans turned out? Pour in some stock or water (up to 240 ml) to thin it out. Taste it – if it needs a bit more punch or salt, now's the time.
04 -
After about 1.5 hours, press a bean softly – it should feel firm on the outside but creamy inside. Once cooked, yank out the bay leaves. Grab a cup of beans, mash them up, and add them back in to make it smoother.
05 -
Put in the bay leaves, bring everything to a boil, then quickly lower the heat and cover. Simmer gently for around 1.5 to 2 hours or until the beans soften.
06 -
Rinse the soaked beans well, then throw them into the pot with the broth and cooked veggies. Add the sausage as well and stir it all together.
07 -
Sprinkle oregano, paprika, thyme, cayenne, black pepper, and salt over the veggies. Stir for a bit, then pour in the broth and scrape up any tasty bits stuck at the bottom of the pot.
08 -
Melt your butter in a big pot. Toss in the onions and cook them for a few minutes till soft. Add the bell peppers and celery, cooking for about 4 minutes. If the pot seems dry, add more butter. Stir in the garlic and cook another 15 seconds.
09 -
Heat up olive oil in a Dutch oven over medium flame. Add the sausage slices, flip them a few times, and let them brown nicely. Take them out and set them aside.
10 -
Put the red beans in a big bowl and pour enough water to be 5 cm above them. Leave them overnight or at least 8 hours.
# Notes:
01 -
Soaking beans the night before makes them cook faster and softer.
02 -
Mashing a handful of cooked beans at the end gives the dish a silky texture.