Casa dos Osos

Recipes

Search for Recipes

Categories

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

New Orleans-Style Red Beans and Rice


  • Yield: 8 servings 1x

Description

Soaking beans in salted water overnight helps them cook up more tender and with less gas.
These are better the second day.
Can be made in a crock pot but they won't be as creamy.

Nutritional information does not include rice


Ingredients

Scale
  • 1 pound dried red kidney beans
  • 1 tbs lard or ghee
  • 1 pound cooked andouille sausage (cut into 1/2 inch disks)
  • 1/2 medium onion (finely chopped)
  • 1/2 medium red bell pepper (stemmed, seeded and chopped finely)
  • 3 ribs celery (finely chopped)
  • 4 cloves garlic (minced)
  • 1/2 tsp cayenne pepper (or to your taste)
  • 2 tsp ground sage
  • 4 ounces smoked ham or bacon (cut into small pieces)
  • 4 sprigs fresh thyme
  • 3 whole bay leaves
  • 6-8 cups water or broth (approximate--enough to cover beans plus 2 inches)
  • 1/2 tsp fresh ground black pepper
  • to taste kosher salt

Instructions

  1. Clean and rinse beans and place in a large bowl. Cover with water plus 2 inches and 2 tbs salt.
  2. Stir until salt is dissolved.
  3. Set aside at room temperature for 8-16 hours.
  4. Drain and rinse and set aside.
  5. In a large Dutch oven or soup pot, heat ghee or lard over medium-high heat until shimmering.
  6. Add the andouille and cook, stirring, until lightly browned, about 5 minutes.
  7. Add the onion, bell pepper, and celery.
  8. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.
  9. Add the garlic and cook, stirring, until fragrant, about 45 seconds.
  10. Add the cayenne pepper, sage, and fresh black pepper.
  11. Cook, stirring, until fragrant, about 30 seconds.
  12. Add in the beans, along with enough water or broth to cover by about 2 inches.
  13. Add in the bacon or ham, thyme, and bay leaves.
  14. Bring to a boil and reduce to a bare simmer.
  15. Cover and cook until beans are completely tender (1 1/2 to 2 1/2 hours)
  16. Remove the lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes.
  17. When serving, season to taste with hot sauce, cider vinegar or more salt & pepper.
  18. Serve with rice.

Notes

Source:  J. Kenji Lopez-Alt--SeriousEats.com

  • Category: Main Dish

Nutrition

  • Serving Size: 1 cup
  • Calories: 437
  • Fat: 22.44 g
  • Carbohydrates: 37.86 g
  • Protein: 23.08 g
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design