Red Beans and Rice
A New Orleans staple, red beans and rice … a smoky, slightly spicy hearty meal of beans, spices, rice and andouille sausage.
2 (8oz) cans red kidney beans
1 (8oz) can of diced tomatoes
1/4 cup olive oil
1 sweet onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tsp ground black pepper
3 cups water
3 cups chicken broth (low sodium)
3 bay leaves
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1 tsp dried thyme leaves
1 tsp Spice Horizon creole magic seasoning
1/2 tsp dried sage leaves
2 tsp dried parsley
1 lb Spice Horizon andouille sausage, sliced
4 cups water
2 cups long grain rice
Open 2 cans of red kidney beans and rinse in colander
In a heavy Dutch oven, heat olive oil over medium heat and add onions, bell pepper and celery. Sauté until onions are translucent.
Add 3 cups water, 3 cups chicken broth, kidney beans, tomatoes, cayenne pepper, ground pepper, dried thyme, dried sage, dried parsley, bay leaves, smoked paprika, creole magic seasoning
Bring contents of Dutch oven to a boil, then reduce to a simmer and cook about 2 hours
Add andouille sausage and cook for another 30 minutes.
In a separate stock pot, add 4 cups water and 2 cups rice and bring to a boil, reduce heat to a mild simmer and cover for about 20 minutes.
At this point, you can either add the rice to the Dutch oven, or you can serve the rice with the bean and sausage poured over the top. I like it mixed together, but do what you like.
Things you'll need for this recipe...