Red Beans and Rice

Serving red beans and rice is a great way to feed a crowd on Fat Tuesday.

Red Beans and Rice
Yields: 4-6 servings
  • 2 tablespoons canola oil
  • 1 (14-ounce) package andouille sausage, sliced ¼ inch thick
  • 2 yellow onions, chopped
  • 2 green bell peppers, chopped
  • 4 tablespoons minced garlic
  • 1 (16-ounce) package dried red kidney beans, soaked overnight, drained, and rinsed
  • 4 cups water
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons sherry vinegar
  • 1 tablespoon chicken bouillon paste
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon hot sauce
  • ½ teaspoon oregano
  • ½ teaspoon celery seeds
  • 1 bay leaf
  • Hot cooked rice, to serve
  • Garnish: fresh parsley
  1. In a large Dutch oven, cook andouille over medium heat until browned, about 8 minutes. Remove andouille using a slotted spoon, and let drain on paper towels, reserving drippings in pot. Refrigerate andouille until ready to use.
  2. Add onion and bell pepper to drippings; cook, stirring frequently, until onion is translucent, 8 to 10 minutes. Add garlic; cook for 2 minutes. Stir in beans, 4 cups water, parsley, vinegar, bouillon paste, Cajun seasoning, chili powder, hot sauce, oregano, celery seeds, and bay leaf. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until beans are tender, about 2 hours. Discard bay leaf.
  3. Using a fork, mash beans to desired consistency. Add andouille, stirring to combine; cook over medium heat until heated through. Serve with rice. Garnish with parsley, if desired.