Ingredients with Measurements:
- 1 pound dried red kidney beans, rinsed and sorted
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 6 cups water
- Salt and pepper, to taste
- 4 cups cooked white rice
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are soft, about 5 minutes.
2. Add the sliced sausage to the pot and cook until browned, about 5 minutes.
3. Add the Creole seasoning, thyme, oregano, and bay leaves. Stir to combine.
4. Add the rinsed and sorted red kidney beans to the pot. Pour in 6 cups of water and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beans are tender and the mixture has thickened.
6. Remove the bay leaves and season with salt and pepper, to taste.
7. Serve the red beans over cooked white rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 45g
- Protein: 22g
Substitutions for ingredients:
- Red kidney beans can be substituted with black beans or pinto beans.
- Smoked sausage can be substituted with andouille sausage or chorizo.
Variations:
- Add diced tomatoes to the pot for a slightly different flavor.
- Use vegetable broth instead of water for a vegetarian version.
- Add hot sauce or cayenne pepper for extra heat.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Use a wooden spoon to stir the beans to prevent them from breaking apart.
- Add a splash of vinegar or lemon juice to the pot to brighten the flavors.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the red beans and rice in a bowl with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions, hot sauce, or grated cheese.
Pairings:
- Cornbread, fried chicken, or collard greens.
Suggested side dishes:
- Corn on the cob, roasted sweet potatoes, or a green salad.
Troubleshooting advice:
- If the beans are still hard after cooking for 2-3 hours, continue to simmer until tender.
- If the mixture is too thick, add more water or broth to thin it out.
Food safety advice:
- Rinse and sort the beans before cooking to remove any debris.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Creole cuisine is a blend of French, Spanish, African, and Native American influences. Red beans and rice is a classic Creole dish that originated in New Orleans.
Flavor profiles:
- Savory, smoky, and slightly spicy.
Serving suggestions:
- Serve hot with a side of cornbread and a cold beer.
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Region: Louisiana Creole