American (Cajun/Creole) · Mains
Red Beans and Rice
A New Orleans Monday tradition: red beans and rice cooked with andouille sausage. The dish originated as an easy meal made when people used to reserve Monday to do the wash, once made with the pork bone left over from Sunday supper.
Ingredients
Serves 8- 1 ½ lbdried red beans (preferably New Orleans Camellia brand)
- 1 lbandouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
- 4 tbspolive oil
- 6garlic cloves, minced
- 2 mediumonions, finely diced
- 1 largerib celery, finely diced
- 1 mediumgreen bell pepper, chopped
- 1 ½ tspblack pepper
- ⅛ tspcayenne pepper
- 2 tspsalt
- 3bay leaves
- 2 tspdried basil
- ¾ tsprubbed sage
- 1 cupchopped fresh parsley
- 1 bunchfresh green onions, chopped
- Cooked white long-grain rice, for serving
Method
- 01
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
- 02
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Saute over medium heat until onions become transparent and limp. Add celery and bell pepper and saute for 5 minutes.
- 03
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
- 04
Cook until beans are softened, about 1 1/2 to 2 hours. Taste and adjust seasonings.
- 05
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.