Louisiana Red Beans And Rice

Louisiana Red Beans And Rice

from diethood.com
630 min
10 servings

Tender red beans and spicy Andouille sausage are cooked into a robust dish that's heavy on aromatics and authentic flavor.

Ingredients

  • 1 pound dry red beans
  • 2 tablespoons olive oil
  • 12 to 14 ounces andouille sausage, (cut into 1/4-inch slices)
  • ½ tablespoon butter
  • 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)
  • 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 low sodium vegetable broth, (you can also use chicken broth)
  • 2 bay leaves
  • ½ cup chopped fresh parsley, (plus more for garnish)
  • ¼ cup chopped fresh green onions, (plus more for garnish)
  • 1 ½ cups long grain brown rice or white rice, (cooked according to the directions on the package)

Directions

  1. 1

    Put the dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans.

  2. 2

    When ready to cook, heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat.

  3. 3

    Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently.

  4. 4

    Remove browned sausages from the pot and set them aside.

  5. 5

    Add butter to the pot and let it melt. Stir in the onions and cook over medium heat for 3 minutes or until starting to soften.

  6. 6

    Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter if needed. Stir in garlic and cook for 15 seconds.

  7. 7

    Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.

  8. 8

    Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.

  9. 9

    Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage.

  10. 10

    Add the bay leaves, increase the heat to high, and bring the mixture to a boil.

  11. 11

    Reduce heat to low; cover and simmer for 1-½ to 2 hours or until beans are soft and tender. Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of a baked potato.

  12. 12

    When beans are cooked through, remove the bay leaves from the pot and discard.

  13. 13

    Remove 1 cup of beans to a bowl; mash the beans with the back of the fork, and then return to the pot and stir until blended.

  14. 14

    If the mixture is too thick, add up to 1 cup of water.

  15. 15

    Taste for salt and seasonings and adjust accordingly.

  16. 16

    Stir in parsley and green onions and cook for 5 more minutes.

  17. 17

    Remove from heat.

  18. 18

    Serve over cooked rice.