Red Beans And Rice

By Katerina Petrovska · diethood.com

Serves 10

8 hrs 45 min (mostly soaking)

A Creole stew of soaked red beans simmered with andouille sausage, vegetables, and spices, served over rice.

prepSoak beans 8 hours or overnight in water (2 inches above beans)
450 g dry red beans	Brown sausage in oil, 5 min	Add drained beans & sausage, add bay leaves	Bring to boil, simmer 1½–2 hrs until tender	Remove bay leaves, mash 1 cup beans, return & stir	Add water or broth if needed, adjust seasoning	Stir in parsley & green onions, cook 5 min	Serve over cooked rice
30 ml olive oil
12 to 14 ounces / 340–400 g andouille sausage, cut into 1/4-inch slices
7 g butter	Sauté onion 3 min, add celery & peppers 4 min, add garlic 15 sec
1 large yellow onion, diced
2 celery ribs, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
6 cloves garlic, minced
1 teaspoon salt (or to taste)	Cook spices 1 min, pour in broth & scrape
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
⅛ teaspoon ground cayenne red pepper (or to taste)
freshly ground black pepper (to taste)
6 to 7 cups / 1.4–1.7 liters low sodium vegetable broth
2 bay leaves
15 g chopped fresh parsley (plus more for garnish)
15 g chopped fresh green onions (plus more for garnish)
300 g long grain brown rice or white rice, cooked

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