Red Beans & Rice
Red beans and rice is a traditional Louisiana meal. This is the perfect dish for a cozy fall/winter night.
Ingredients
- 2 lbs Andouille Sausage sliced
- 1 medium Onion diced
- 1 Red Pepper diced
- 2 Bay Leaves
- 1½ tsp Garlic Powder
- 1 tsp Sea Salt
- ½ tsp Cayenne
- ¼ tsp Chili Powder
- ⅛ tsp Paprika
- 32 oz Chicken Stock
- 1 Lb Dried Red Kidney Beans
Instructions
- Slice sausage. Dice onion and pepper.
- Brown sausage in a dutch oven over medium heat. Set aside.
- Add vegetables to the dutch oven and saute for 10 minutes until onions are translucent. Add dried kidney beans to pan and continue to saute for 5 minutes more.
- Add sausage to pan and cover with spices. Stir.
- Add chicken stock and bay leaves, stir. Bring to a boil.
- Once boiling, cover and turn off heat. Let sit for 30 minutes.
- Return to boil on high heat, then lower and simmer until beans are tender. Stir occasionally, adding water 1 cup at a time as needed.
- Serve over rice.
Notes
***For this recipe, do not pre-cook the dried beans or soak the beans. You will add the dry beans as instructed. As they cook, the beans will get soft and break down. This process is what will create the thicker ‘broth’ for the dish.