Who doesn't love a Louisiana style red beans & rice? It's hearty, meaty, extremely flavorful and pretty darn healthy. A great way to get your beans at every meal.
*See Kitchen Notes for more information, substitutions and related links.
Rinse the bean and place in a large bowl. Add enough water to cover the beans plus 2 to 3 inches above the beans. Add 1 Tbsp. salt. Stir until salt is dissolved. Let the beans brine on the counter 4 hours.
After 4 hours, drain and rinse the beans. Set aside.
In a large Dutch oven heat the bacon drippings/oil over medium heat. Add the onion, bell pepper and celery. Sauté for 4 to 5 minutes or until the vegetables are just soft.
Add the garlic, seasonings, and about 1/3 of the andouille. Sauté for 2-3 minutes or just as the fat from the sausage starts to render.
Add the liquid and bring to a boil. Add the drained and rinsed beans. Bring back to a boil, then reduce to a simmer.
Cover and cook, stirring a few times for 45 minutes.
Remove the lid and add the rest of the andouille. Cover for 15 minutes then remove the cover and continue to simmer for another 30 minutes to 1 hour until beans are tender and sauce has thickened. (You may have to add more liquid during the cooking process to keep it from getting too thick too soon. If it’s too thin, stir in 1 Tbsp tomato paste.*)
Taste. Add salt, pepper, and more cayenne to your liking. Add a few dashes of Tabasco or let your guests add it since some may like it spicier than others.
Ideally, let the beans come to room temperature OR sit in the refrigerator overnight. This allows the flavors to fuse.
Serve over rice with the bottle of Tabasco on the table for those who want it spicier.
Bring 3 cups water with salt to a boil in a large pot.
Rinse 1 1/2 cup white rice. Let drain.
When the water is boiling stir in the rice, cover, reduce heat to very low and let cook, undisturbed for 15-20 minutes are until all of the water is absorbed. (A glass top makes this step very easy.)
Once done, stir and toss with a fork. Keep covered until ready to serve.
Red Beans - I prefer the small red beans whereas many people prefer kidney beans. So the red bean you choose is your choice.
Cayenne - If you don't have cayenne, then substitute with another highly spicy ground chile powder. Just make sure it's "chile" powder, not "chili" powder which is a spice blend.
Smoky Chile Powder - This is optional, but I like a nice smoky flavor to my beans, so I'll use a smoked Serrano or a smokey chile blend.
Sauce consistency - This is a personal preference. I like enough sauce to coat the rice but not so much that it's soupy.
Liquid - Chicken stock is usually the liquid of choice, but when I have homemade smoked turkey stock, I'll use it instead. Homemade stock is always best. The reason why I use 2 cups stock + 4 cups water is to cut back on the salt and to let the beans, sausage and spices provide the flavor. Keep in mind that the sausage is going to add a lot of salt.
Resting time - This is another one of those one pot meals that will be tastier the day after you make it. So if you have time, let it cool and then refrigerate overnight. However, you could also just let it rest for an hour or two then reheat.
This is a good dish to cook on the weekend and then have a couple of suppers and maybe a lunch during the week. You can also freeze it. Just be sure to use it within 6 months so that it doesn’t start taking on a freezer taste.
Recipe author: MJ of MJ's Kitchen