Red Beans and Rice with Andouille
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.
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