![]() (Note: Red beans & rice is a wonderful slow cooker dish. Stir in the garlic and sauté a minute longer.Īdd drained beans, stir to combine and pour in enough water to cover the bean-sausage-vegetable mixture by a half-inch or so (6-8 cups of water).Īdd a teaspoon of salt, a half-teaspoon of black pepper, a pinch of cayenne pepper, a pinch of dried thyme and one bay leaf. Brown the sausage.Īdd the onion, celery and bell pepper and sauté until translucent. Heat a couple tablespoons of butter, oil or bacon fat in a medium to large stockpot or Dutch oven. ![]() (If you'd like to skip all the chopping, try Zatarain's Red Bean Seasoning Mix.) Slice a pound of smoked sausage into half-inch rounds.Ĭhop one large yellow onion, four ribs of celery and one small green bell pepper. Soak the beans in water for a few hours or overnight. Start with a pound of dry red kidney beans (to yield about six servings). While gumbo, jambalaya and poboys duke it out for the title of "the heart of New Orleans cuisine," red beans & rice is the soul, and it's uncontested. For many families, it's dinner once a week. You find it at parties, festivals and sporting events. It's served in school cafeterias from kindergarten through 12th grade. You can order it everywhere from fine restaurants to neighborhood joints. If you grew up around here, you grew up on red beans & rice. It's comfort food, rich with tradition and nostalgia. Serve with hot sauce and mustard.Red beans & rice: It's kind of a big dealĪ meal of beans and rice might sound boring, but in New Orleans red beans & rice is something you get excited about. Divide the seasoning meat mixture, beans and andouille sausage among bowls, top with a scoop of rice, and sprinkle with the green onions and parsley. Reheat the remaining seasoning meat mixture. Remove the lid and transfer the rice to a small baking sheet to cool slightly. Cover the stockpot, remove from the heat and let steam for 15 minutes. Add the rice, bring it back to a boil and cook for 3 minutes. Add the andouille sausage and cook until brown on both sides, about 1 minute per side.īring 3 cups water to a boil in a small stockpot. ![]() Heat the remaining 1 tablespoon vegetable oil in a small saute pan over medium heat. Taste and adjust the seasoning as desired. When the beans reach a boil, reduce to a heavy simmer, stirring frequently as to not let the beans at the bottom of the pot burn. Remove the stockpot from the refrigerator and gently reheat on the stove, stirring in 1/2 cup stock to loosen up the coagulated bean mixture. (The beans can be eaten after seasoning with salt, but refrigerating them overnight improves the flavor of the dish.) (To get "New Orleans cream-style" beans, which are preferable, you can continue to simmer until the beans break down, about 1 hour more.) Season with salt, remove from the heat and let cool in the stockpot to room temperature. Stirring vigorously, add the liquid smoke, Worcestershire sauce, granulated garlic, granulated onion, black pepper, brown sugar if using, bay leaves and half of the seasoning meat mixture. Set the stockpot on the stove, bring it to a slight boil and reduce to a heavy simmer. Add the beans and soaking liquid to a large stockpot, and add additional stock to cover the beans by several inches. Remove the beans from the refrigerator (they will have expanded nicely and their skins should be bursting by now). Then add the seasoning meats and chopped garlic, and cook until browned, 4 to 5 minutes. Then add the celery and bell peppers, and cook until softened, slightly brown and giving off a pleasant aroma, about 3 minutes. Add the onions and cook until translucent, 2 to 3 minutes. (Water is not recommended for soaking the beans as it adds nothing to the flavor and does not soften the beans quite as well as stock does.)Īdd 1 tablespoon of the vegetable oil to a large saute pan over medium heat. Put the beans in a large bowl and add enough stock to cover by about 1 inch.
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