RCI-VG.004.0392.001
New Orleans Red Beans and Rice I
Red beans and rice is an emblematic dish of Louisiana Creole cuisine, (not originally of Cajun cuisi
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- dried red kidney beans1 poundsorted, rinsed, soaked overnight, and drained
- smoked sausage1 poundsliced
- onion1 largediced
- bell pepper1 largediced
- celery2 stalksdiced
- garlic2 clovesminced
- dried bay leaves2 unit
- dried thyme leaves1 teaspoon
- of water10 cups
- Tabasco1 dash
- fresh ground black pepper to taste1 unit
- cayenne pepper to taste1 unit
- white rice1 unit
Method
1
In a large saucepan or stockpot, render sausage over medium high heat.
2
When slightly browned, remove the sausage with a slotted spoon and add the onions, peppers, and celery.
3
Sweat over medium heat until translucent (5-10 minutes).
4
Add garlic, thyme, pepper, and cayenne.
5
Cook 1 minute.
6
Add beans and stir.
7
Add water, bay leaf, and Tabasco.
8
Bring to a boil over medium high heat, then reduce to medium low.
9
Simmer at a barely breaking boil for 1½ hours, stirring occasionally.
10
Remove bay leaves.
11
When beans are tender, mash them against the side of the pot with a spoon or pulse with an immersion blender until about half of the beans are broken and the liquid is thin, but creamy.
12
Add the sausage and continue to cook on low for 15 minutes, stirring every 5 minutes.
13
Serve over cooked white rice with hot sauce on the side.