RCI-VG.004.1106.001
Red Beans and Rice Creole-style
Makes 10 servings
Prep20 min
Cook90 min
Total110 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 4 cups
- hot Italian sausage1 poundcut into ½-inch slices
- ½ cup
- garlic1 cloveminced
- 1 teaspoon
- ½ teaspoon
- 1 unit
- x 28-ounce can peeled tomatoes1 unit
- 1 cup
- ½ cup
- green bell pepper1 mediumcoarsely chopped
Method
1
Rinse the dry red beans under cold water and pick through them to remove any debris or discolored beans.
2 minutes
2
Bring 4 cups of water to a boil in a large pot, add the rinsed red beans, and return to a boil for 2 minutes.
5 minutes
3
Remove the pot from heat, cover, and let the beans soak for 1 hour.
60 minutes
4
Brown the sliced Italian sausage in a large skillet over medium-high heat until the fat begins to render, about 5 minutes; set aside.
5 minutes
5
In the same skillet, sauté the chopped onion, celery, green bell pepper, and minced garlic over medium heat until softened, about 5 minutes.
5 minutes
6
Add the sautéed vegetable mixture and the browned sausage to the soaked beans along with the salt, marjoram, and bay leaf.
2 minutes
7
Pour the canned peeled tomatoes with their juice into the pot and bring the mixture to a simmer over medium-high heat.
3 minutes
8
Reduce heat to low and simmer uncovered until the beans are tender and begin to break apart, about 45 to 60 minutes, stirring occasionally.
50 minutes
9
While the beans simmer, cook the uncooked rice according to package directions in a separate pot.
18 minutes
10
Remove the bay leaf from the bean mixture and taste for seasoning, adjusting salt and marjoram as needed.
2 minutes
11
Serve a portion of cooked rice in each bowl and ladle the red beans and sausage mixture over the top.