Red Beans and Rice with Andouille

Red Beans and Rice with Andouille

  • 18 mins
  • 15 ingredients

Ingredients

  • 1 lb dried red beans
  • 1/4 cup scallion tops
  • 1/4 cup chopped green pepper
  • 1 medium onion, chopped
  • 5 cloves garlic, chopped
  • 1 tsp ground allspice
  • kosher salt and black pepper to taste
  • 2 bay leaves
  • 1 tsp red pepper flakes
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 lb andouille sausage
  • 2 cups white rice, cooked according to package directions
  • 1 stalk celery, chopped
  • Soak beans in cold water overnight.
  • Drain and add enough chicken stock to cover beans in a large soup pot.
  • Add all ingredients except for the sausage and rice.
  • Bring to a boil, lower heat and simmer for 3-5 hours.
  • Add more stock or water if it gets too dry. Stir occasionally.
  • Cut and brown 1/2 inch slices of the sausage in a hot skillet.
  • Add the sausage to the beans 1/2 hour before serving.
  • Serve over rice.

Print Recipe

No Comments

Leave a reply