Red Beans and Rice

The folks over at Deep South Dish turn out some mighty nice recipes. We love their red beans and rice.


Just like with the gumbo we made, don't skimp on the andouille. I've made this before with smoked sausage, but it doesn't come close to the flavors you'll get more using andouille.

Makes: 8-10 servings
Prep time: 20 minutes
Cook time: 3 hours 15 minutes
Printable Recipe

Ingredients:

• 1 pound dried kidney beans
• 1/2 pound of bacon, chopped
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1 t fresh black pepper
• 1/2 t cayenne pepper
• 1 t dried basil
• 2 bay leaves
• 1/2 t oil
• 14 oz (or more) andouille sausage (you can sub smoked sausage), sliced into 1/4" rounds or chunks
• 4 T butter
• Cooked rice (try the Creole Boiled Rice from NOLA Cuisine)

1. Rinse and sort beans. Place in a large pot. Add enough water to cover beans plus an inch. Bring to boil and boil for 5 minutes, uncovered.

2. Turn off heat, cover, and let soak for 1 hour. Drain and return to pot.

3. In a large skillet, over medium-high heat, cook the bacon until slightly limp. Add the onion, green pepper, and celery and cook until tender.

4. Add the garlic, black pepper, cayenne, basil and bay leaves. Stir and cook for 3 minutes.

5. Add contents of the skillet to the beans in the pot.

6. Add 2 quarts water to the pot and bring to a boil. Reduce to a simmer and cook, uncovered, for about 2 hours or until the beans are tender and have thickened.

7. Add butter and melt.

8. Serve over cooked rice.