Creole Red Beans & Rice
Ingredients:
2 Tablespoons vegetable oil
1 large onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
2 stalks celery, coarsely chopped
1 pound dried kidney beans, soaked overnight, drained
3 garlic cloves, finely chopped
2 fresh bay leaves
1 quart low-sodium chicken broth or 4 cups low-sodium chicken broth plus 4 cups water
1/4 cup finely chopped parsley, plus more for serving
1 Tablespoon Cajun seasoning mix
3 teaspoons kosher salt
1 teaspoon ground sage
2 teaspoons freshly ground black pepper
6 ounces andouille sausage, cut into 1/2 inch pieces
2 cups long-grain rice
1 large onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
2 stalks celery, coarsely chopped
1 pound dried kidney beans, soaked overnight, drained
3 garlic cloves, finely chopped
2 fresh bay leaves
1 quart low-sodium chicken broth or 4 cups low-sodium chicken broth plus 4 cups water
1/4 cup finely chopped parsley, plus more for serving
1 Tablespoon Cajun seasoning mix
3 teaspoons kosher salt
1 teaspoon ground sage
2 teaspoons freshly ground black pepper
6 ounces andouille sausage, cut into 1/2 inch pieces
2 cups long-grain rice
Directions:
Heat vegetable oil in a Dutch oven or other heavy, large pot over medium heat.
Cook onion, green bell pepper, and celery, stirring occasionally, until onion is translucent (about 5 minutes).
Add dried kidney beans, garlic, and bay leaves.
Cook, stirring often, 2 minutes.
Pour in chicken broth (or 4 cups broth plus 4 cups water) and bring to a boil.
Stir in parsley, Cajun seasoning mix, 2 teaspoons kosher salt, sage, and pepper.
Reduce heat to medium-low and simmer, adding more broth or water as needed to keep beans submerged, until beans are tender but still intact, 1½–2 hours.
Add andouille sausage and simmer 30 minutes.
Taste and add more salt if needed; remove and discard bay leaves.
Bring 4 cups water to a boil in a medium saucepan. Add 2 cups long-grain rice and the remaining teaspoon of kosher salt, and return to a boil.
Reduce heat to low, cover, and cook rice until grains are tender and liquid is absorbed, 30–35 minutes.
Divide rice among bowls and ladle beans over. Top with parsley.
Cook onion, green bell pepper, and celery, stirring occasionally, until onion is translucent (about 5 minutes).
Add dried kidney beans, garlic, and bay leaves.
Cook, stirring often, 2 minutes.
Pour in chicken broth (or 4 cups broth plus 4 cups water) and bring to a boil.
Stir in parsley, Cajun seasoning mix, 2 teaspoons kosher salt, sage, and pepper.
Reduce heat to medium-low and simmer, adding more broth or water as needed to keep beans submerged, until beans are tender but still intact, 1½–2 hours.
Add andouille sausage and simmer 30 minutes.
Taste and add more salt if needed; remove and discard bay leaves.
Bring 4 cups water to a boil in a medium saucepan. Add 2 cups long-grain rice and the remaining teaspoon of kosher salt, and return to a boil.
Reduce heat to low, cover, and cook rice until grains are tender and liquid is absorbed, 30–35 minutes.
Divide rice among bowls and ladle beans over. Top with parsley.
Notes:
Soaking beans is the prehistoric method if you own an Instant Pot. Much more flavorful than soaking, and all it takes ia loading your instant pot up with a 3:1 ratio of water to dry beans. Cook for 28-30 minutes on high pressure. Let the steam naturally release for 15 minutes, then use the manual release for any residual steam. Voilá! Ready to use!