Prep time: 15 mins | Cook time: 2 hrs 15 mins | Servings: 5 to 6
A comforting dish, overflowing with a combination of complex flavours, this smoky and spicy red Beans and Rice is a must and would be an excellent addition to your weekly menu rotation.
Ingredients
1 lb (450 grams) red kidney beans
¼- 1/3 c. vegetable oil (or canola)
1 lb (450g) andouille sausage (sliced)
½ lb (225g) hammock or smoked turkey chopped
1 Large onion diced
2 tbsp minced garlic (about 6 medium-size garlic)
½- ¾ c. celery diced (about 1 medium rib celery)
1 large bell pepper diced
2 -3 bay leaves
1 tsp thyme
1 sprig of fresh thyme
2 tsp creole spice Homemade recipe here
2 tsp Paprika
1 tsp cayenne pepper (optional)
7-8 c. chicken stock or water
Salt and fresh ground pepper to taste
2 green onion diced (for garnish)
3- 4 c. cooked white rice
How to make Red Beans and Rice
Step 1: Rinse the dry beans and remove any strange object. Into a large pot, add the beans, and soak in about 3 to 4-inches cold water. Allow the beans to sit overnight.
Step 2: Drain, rinse, and set aside the beans.
Step 3: In a dutch oven or large pot, heat the oil. Once the oil is hot, add the sliced sausage and turkey (an inch chunks) to the oil. Saute for about 3 to 5 minutes until brown, scraping any browned bits off the bottom of the pan.
Step 4: To the pot, add in the onions, garlic, celery, bell peppers, bay leaves, thyme, and sprig fresh thyme. Season with creole seasoning, paprika, and if using, cayenne. Saute for another 5 minutes or until the vegetables begin to wilt.
Step 5: Add in the rinsed beans and stir. Pour in the broth and water, then bring this to a boil.
Step 6: Decrease the heat to a simmer and cook for 1 1/2 -2 hours, uncovered and stirring occasionally until the beans are tender and the sauce has a bit thickened.
Notes:
If the mixture turned out dry or thick, add extra stock or water.
Don’t forget to take the bay leaves and thyme sprigs out.
Adjust the seasoning according to taste.
Garnish with green onions and enjoy over-cooked rice.
Tips:
To help the beans cook evenly and tender, soak them in water with salt overnight.
Substitute red kidney beans with some red beans, white cannellini beans, and black beans, and follow the same cooking steps. Or use dried red kidney beans for an authentic real red bean flavour.
For this recipe, you can use canned cooked beans in place of the dried beans.
To have a more robust flavour, I would suggest not skip the browning of the sausages and turkey.
Using chicken stock to cook the beans adds more flavour instead of water. But you are welcome to use plain water as well.
You can add fresh or dried thyme and cayenne for some heat.
Andouille sausage gives this dish a spicy and cured flavour that adds a depth of flavour that I love so much.
Nutrition Facts:
Calories: 527kcal (26%)| Carbohydrates: 48g (16%)| Protein: 30g (60%)| Fat: 24g (37%)| Saturated Fat: 11g (69%)| Cholesterol: 57mg (19%)| Sodium: 469mg (20%)| Potassium: 1299mg (37%)| Fiber: 12g (50%)| Sugar: 3g (3%)| Vitamin A: 1770IU (35%)| Vitamin C: 39.5mg (48%)| Calcium: 84mg (8%)| Iron: 6mg (33%)
Ingredients
- 1 lb (450 grams) red kidney beans
- ¼- 1/3 c. vegetable oil (or canola)
- 1 lb (450g) andouille sausage (sliced)
- ½ lb (225g) hammock or smoked turkey chopped
- 1 Large onion diced
- 2 tbsp minced garlic (about 6 medium-size garlic)
- ½- ¾ c. celery diced (about 1 medium rib celery)
- 1 large bell pepper diced
- 2 -3 bay leaves
- 1 tsp thyme
- 1 sprig of fresh thyme
- 2 tsp creole spice Homemade recipe here
- 2 tsp Paprika
- 1 tsp cayenne pepper (optional)
- 7-8 c. chicken stock or water
- Salt and fresh ground pepper to taste
- 2 green onion diced (for garnish)
- 3- 4 c. cooked white rice
Instructions
Step 1: Rinse the dry beans and remove any strange object. Into a large pot, add the beans, and soak in about 3 to 4-inches cold water. Allow the beans to sit overnight.
Step 2: Drain, rinse, and set aside the beans.
Step 3: In a dutch oven or large pot, heat the oil. Once the oil is hot, add the sliced sausage and turkey (an inch chunks) to the oil. Saute for about 3 to 5 minutes until brown, scraping any browned bits off the bottom of the pan.
Step 4: To the pot, add in the onions, garlic, celery, bell peppers, bay leaves, thyme, and sprig fresh thyme. Season with creole seasoning, paprika, and if using, cayenne. Saute for another 5 minutes or until the vegetables begin to wilt.
Step 5: Add in the rinsed beans and stir. Pour in the broth and water, then bring this to a boil.
Step 6: Decrease the heat to a simmer and cook for 1 1/2 -2 hours, uncovered and stirring occasionally until the beans are tender and the sauce has a bit thickened.
Notes:
If the mixture turned out dry or thick, add extra stock or water.
Don’t forget to take the bay leaves and thyme sprigs out.
Adjust the seasoning according to taste.
Garnish with green onions and enjoy over-cooked rice.
Tips:
To help the beans cook evenly and tender, soak them in water with salt overnight.
Substitute red kidney beans with some red beans, white cannellini beans, and black beans, and follow the same cooking steps. Or use dried red kidney beans for an authentic real red bean flavour.
For this recipe, you can use canned cooked beans in place of the dried beans.
To have a more robust flavour, I would suggest not skip the browning of the sausages and turkey.
Using chicken stock to cook the beans adds more flavour instead of water. But you are welcome to use plain water as well.
You can add fresh or dried thyme and cayenne for some heat.
Andouille sausage gives this dish a spicy and cured flavour that adds a depth of flavour that I love so much.
