Red Beans and Rice - Slow-cooked, smoky sausage
- 1 pound dry red kidney beans
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 14 ounces smoked sausage, sliced
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 7 cups water or chicken broth
- Salt and pepper to taste
- 4 cups cooked long-grain rice
- Fresh parsley for garnish
Welcome to this culinary journey where we dive into the flavors of the South with a traditional dish that truly comforts the soul. Louisiana-style red beans and rice is an easy, yet incredibly flavorful recipe that will bring a taste of New Orleans right into your kitchen. Brought to you by Smokin' & Grillin with AB, this dish is a staple for Soul Food Sunday, and you'll soon see why it's become a beloved classic. Let's get started!
Ingredients:
- 6 cups of water
- 3 links Andouille sausage, sliced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 2 tsp salt (or to taste)
- 2 tbsp extra virgin olive oil
- 1 lb red beans, pre-soaked overnight or quick soaked
- 1 tsp smoked paprika
- 1 tbsp minced garlic
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 3 bay leaves
- Cooked rice, for serving
Instructions:
Prep Time: 10 minutes (plus the soaking of the beans)
Cook Time: 1.5 to 2 hours
Total Time: Approximately 12 hours (includes the bean soaking process)
Equipment: Dutch oven, slotted spoon, cutting board, knife, rice cooker (optional)
1. Begin by placing your Dutch oven on medium heat. Add the olive oil followed by the sliced Andouille sausage. Brown the sausage lightly on all sides, ensuring it's coated in oil but not overcooked. Once done, remove the sausage with a slotted spoon and place it in a bowl. Cover and put the bowl in the refrigerator.
2. In the residual oil and sausage drippings left in the Dutch oven, add the bell pepper, celery, and onion. The moisture from these vegetables will help to deglaze the pot, releasing all that flavorful residue into the mix. Cook these for about 2 minutes to soften them slightly before adding the minced garlic.
3. After another few minutes, when the vegetables are well sautéed and fragrant, pour in the 6 cups of water along with the pre-soaked beans. Stir in the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, black pepper, and the bay leaves. Bring the mixture to a boil.
4. Once boiling, reduce the heat to a simmer, cover, and let it cook for about 1.5 to 2 hours, or until the beans are tender and the sauce has thickened. Stir occasionally, and add more water if necessary to prevent the beans from drying out.
5. Halfway through the cooking, add the browned Andouille sausage back into the pot and continue to simmer.
6. Taste and adjust salt and seasoning as needed. Once the beans are soft and the liquid has reduced to a thick, creamy sauce, remove the bay leaves.
7. Serve the red beans over steaming hot rice and enjoy a hearty and delicious meal.
Cooking Tips:
- For best results, allow the beans to soak overnight for a reduced cooking time and a better texture.
- If you prefer a thicker sauce, mash a few of the beans against the side of the pot and stir them back into the sauce.
Servings: This recipe yields about 6 servings of Louisiana-style red beans and rice.
This recipe is proudly brought to you by Smokin' & Grillin with AB. For more fantastic recipes and cooking tips, be sure to visit their YouTube channel at https://www.youtube.com/@SmokinandGrillinwithAB
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