RED BEANS AND RICE
This comforting, hearty Creole dish is full of kicking flavor; it can be made vegetarian by using vegetable stock and vegan versions of Andouille, bacon, and Worcestershire sauce.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 3 slices Bacon sliced
- 1 medium Onion diced, about 2 cups
- 1 large green bell pepper diced, about 1 cup
- 2 large garlic cloves minced
- 2 stalks celery diced
- 2 whole bay leaves
- 4 links Andouille sausage sliced
- 1 cup dried red kidney beans soaked for 36-48 hours, drained
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon Salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1 teaspoon worcestershire sauce
- 5 cups chicken or vegetable broth
- 3 cups long-grain, buttered rice cooked (see note)
- diced scallions for garnish
Instructions
- Heat the oil in a Dutch oven over medium heat. Add bacon. Once the bacon begins to render, add Andouille and sauté until meat begins to brown, about 5 minutes. Add onions, green pepper, celery, garlic, bay leaves and sauté until onions become translucent, about 5 more minutes.
- Stir in all spices and Worcestershire sauce for 30 seconds to toast. Add beans and stock; bring to a boil.
- Continue to cook over medium heat for 1 hour, stirring occasionally. Discard bay leaves.
- Serve over cooked rice. Garnish with scallions.
Notes
Note: 1 cup dried rice yields 3 cups cooked rice; add 1 Tablespoon butter to the cooking pot for buttered rice.
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