ElizabethB
Legendary Member
A hearty, inexpensive dish. Great served with a garden veggie salad.
Ingredients
1 lb. dried red kidney beans, rinsed and soaked in water over night
Option: 1 15 oz. can red kidney beans with juice.
1 large yellow onion - chopped
1 green bell pepper - cored and chopped
2 ribs celery - diced
2 cloves garlic - smashed and minced
1 jalapeno or fresh cayenne pepper - cored and minced
2 dried Bay Leaves
2 to 3 tbsp. EVOO or vegetable oil.
6 cups chicken stock + 2 tbsp. Better Than Bouillon Chicken Base dissolved in the hot stock to kick it up a notch. Reserve 2 to 3 tbsp. stock to deglaze sausage pan.
Herbs
3 or 4 fresh sage leaves
3 or 4 sprigs of fresh thyme
3 or 4 sprigs of fresh flat leaf parsley
*The herbs can be chopped or tied in a bundle with kitchen twine.
1 lb. Andouille Sausage - sliced
*Traditional Andouille is 1 1/2 to 2 times larger in diameter than commercially process Andouille or regular smoked pork sausage. I usually cut each slice in half.
2 cups uncooked long grain white rice - prepared according to the package directions
Salt
Cayenne Pepper
Red Tabasco Sauce
*Note : I use other Louisiana produced hot sauce for most of my dishes that need that extra kick. I find that Tabasco has a distinct vinegar taste. There are a few dishes - like red beans and rice that are best complement with Tabasco rather than other hot sauces.
Method
Drain the soaked dry beans and rinse again picking out any grit.
Put the beans in a large pot of the chicken stock with the Base.
If using canned beans add the beans and the can juices.
Bring to a boil. Reduce heat to a simmer.
In a heavy skillet heat oil. Add onions, Celery, Bell Pepper and Jalapeno or Cayenne Pepper. Cook until onions are translucent. Add Garlic and cook until just fragrant.
Add to the pot of beans.
Toss in the fresh herbs and Bay leaves.
Continue to simmer, stirring occasionally.
Using the same skillet that the veggies were cooked in brown the slices of Andouille. Deglaze with the reserved stock to get all of the yummy goodness from the bottom of the skillet. Set aside the sausage and pan juices.
Simmer the beans for 1 to 1 1/2 hours. Add the sausage and the pan drippings. Continue to simmer until the beans are tender. Another hour. After 30 minutes taste for seasoning. Add salt and ground cayenne pepper to taste.
Towards the end of the cooking time remove a large cooking spoon or ladle of the beans and smash them to a paste. Return to the pot and stir well.
When beans are tender serve over steaming long grain white rice. Add a few dashes of tabasco sauce.
If you use canned beans the cooking time needs to be reduced considerable. Since I use dried beans I can only guess that the total cooking would be 45 to 60 minutes.
If you are interested in a little bit of history and tradition associated with this recipe look here
https://www.cookingbites.com/threads/cooking-in-south-louisiana.10886/
Ingredients
1 lb. dried red kidney beans, rinsed and soaked in water over night
Option: 1 15 oz. can red kidney beans with juice.
1 large yellow onion - chopped
1 green bell pepper - cored and chopped
2 ribs celery - diced
2 cloves garlic - smashed and minced
1 jalapeno or fresh cayenne pepper - cored and minced
2 dried Bay Leaves
2 to 3 tbsp. EVOO or vegetable oil.
6 cups chicken stock + 2 tbsp. Better Than Bouillon Chicken Base dissolved in the hot stock to kick it up a notch. Reserve 2 to 3 tbsp. stock to deglaze sausage pan.
Herbs
3 or 4 fresh sage leaves
3 or 4 sprigs of fresh thyme
3 or 4 sprigs of fresh flat leaf parsley
*The herbs can be chopped or tied in a bundle with kitchen twine.
1 lb. Andouille Sausage - sliced
*Traditional Andouille is 1 1/2 to 2 times larger in diameter than commercially process Andouille or regular smoked pork sausage. I usually cut each slice in half.
2 cups uncooked long grain white rice - prepared according to the package directions
Salt
Cayenne Pepper
Red Tabasco Sauce
*Note : I use other Louisiana produced hot sauce for most of my dishes that need that extra kick. I find that Tabasco has a distinct vinegar taste. There are a few dishes - like red beans and rice that are best complement with Tabasco rather than other hot sauces.
Method
Drain the soaked dry beans and rinse again picking out any grit.
Put the beans in a large pot of the chicken stock with the Base.
If using canned beans add the beans and the can juices.
Bring to a boil. Reduce heat to a simmer.
In a heavy skillet heat oil. Add onions, Celery, Bell Pepper and Jalapeno or Cayenne Pepper. Cook until onions are translucent. Add Garlic and cook until just fragrant.
Add to the pot of beans.
Toss in the fresh herbs and Bay leaves.
Continue to simmer, stirring occasionally.
Using the same skillet that the veggies were cooked in brown the slices of Andouille. Deglaze with the reserved stock to get all of the yummy goodness from the bottom of the skillet. Set aside the sausage and pan juices.
Simmer the beans for 1 to 1 1/2 hours. Add the sausage and the pan drippings. Continue to simmer until the beans are tender. Another hour. After 30 minutes taste for seasoning. Add salt and ground cayenne pepper to taste.
Towards the end of the cooking time remove a large cooking spoon or ladle of the beans and smash them to a paste. Return to the pot and stir well.
When beans are tender serve over steaming long grain white rice. Add a few dashes of tabasco sauce.
If you use canned beans the cooking time needs to be reduced considerable. Since I use dried beans I can only guess that the total cooking would be 45 to 60 minutes.
If you are interested in a little bit of history and tradition associated with this recipe look here
https://www.cookingbites.com/threads/cooking-in-south-louisiana.10886/
Last edited by a moderator:
you liked my story.
Sorry. That was not an intentional omission.