Red Beans & Rice With Smoked Andouille Sausage
Recipe: #22926
February 21, 2016
Categories: Beans, Pork Sausage, Fathers Day, Game/Sports Day, Sunday Dinner Gluten-Free, High Fiber, No Eggs, Non-Dairy, Kidney Beans, Spicy, more
"The BEST Red Beans and Rice recipe, this has long cooking and the dry beans need to soak for 3 hours so start very early"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (481.3 g)
- Calories 474.9
- Total Fat - 37.3 g
- Saturated Fat - 11.1 g
- Cholesterol - 64.7 mg
- Sodium - 2355.1 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 3.9 g
- Sugars - 7.3 g
- Protein - 19.7 g
- Calcium - 86.9 mg
- Iron - 3.1 mg
- Vitamin C - 41.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place dry red beans in a large mixing bowl. Add boiling water, enough to cover the tops. Cover with a plate to seal in the heat. Sit for 3 hours. Drain and rinse in a colander.
Step 2
Heat vegetable oil in a large Dutch oven or heavy bottom pot over medium heat. Add onions, saute until they start to soften and become fragrant, approximately 2-3 minutes. Add garlic, bell peppers and celery, saute for an additional 3-4 minutes, stirring frequently.
Step 3
Add softened red beans and chicken broth and next 10 ingredients, stirring to combine. Cover and simmer on low heat, stirring periodically, for 2 hours.
Step 4
After 2 hours, smash a cup or two of beans with a potato masher. Stir in smoked andouille sausage and continue to cook for 30 minutes, if the mixture becomes dry (similar to refried beans) then add more water to keep the mixture moist, but still thick.
Step 5
When ready to serve, spoon over cooked rice, top with chopped scallions.
Tips
No special items needed.
1 Reviews
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