Ingredients with Measurements:
- 1 pound dried red kidney beans
- 1 pound Andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 6 cups water
- 4 cups cooked white rice
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. Rinse the red beans and soak them overnight in a large pot with enough water to cover them by at least 2 inches.
2. Drain the beans and rinse them again. Set them aside.
3. In the same pot, cook the Andouille sausage over medium-high heat until browned, about 5 minutes. Remove the sausage with a slotted spoon and set it aside.
4. Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
5. Add the bay leaves, thyme, oregano, cayenne pepper, black pepper, and salt. Stir to combine.
6. Add the soaked beans and 6 cups of water to the pot. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beans are tender and the liquid has thickened.
7. Remove the bay leaves and discard them.
8. Serve the red beans and sausage over cooked white rice. Garnish with chopped fresh parsley.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 522
- Fat: 17g
- Carbohydrates: 62g
- Protein: 30g
- Fiber: 14g
Substitutions for ingredients:
- You can use canned red kidney beans instead of dried beans. Drain and rinse them before adding them to the pot.
- You can use a different type of sausage, such as chorizo or kielbasa.
Variations:
- Add diced tomatoes to the pot for a slightly different flavor.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If the liquid in the pot gets too thick, you can add more water as needed.
- You can make this recipe in a slow cooker instead of on the stovetop. Cook on low for 8 hours.
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 in individual bowls with a scoop of rice in the center and the red beans and sausage around the edges.
Garnishes:
- Chopped fresh parsley
Pairings:
- Cornbread
- Green salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the beans are still hard after 2-3 hours of cooking, you may need to simmer them for longer. Check the pot every 30 minutes and add more water as needed.
Food safety advice:
- Make sure the sausage is cooked through before adding it to the pot.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Red beans and rice is a traditional dish in Louisiana Creole cuisine. It is often served on Mondays, which was traditionally wash day, because it could be cooked slowly all day while the laundry was being done.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve with hot sauce on the side for those who like it extra spicy.
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Region: Louisiana Creole