Yum! That’s is all that came to mind as I am writing this post. Rice and beans lovers report to this blog post now! You really need to try this easy and savory recipe. There are so many comforting meals out there, but this by far is on that top 10 list.
Let’s talk about Red Beans
Have you made that stop by your favorite fast food joint recently? Or went to one of your favorite soul food spots to order red beans and rice? Yea sure fast food red beans and rice aren’t authentic. And you may just be wondering how that chef at the restaurant put such a tasty dish like this together. Trust me on this one when I say it’s very easy to achieve.
Red or kidney Beans?
All you will need is dry kidney beans or you can use actual red beans. Now, I have seen this recipe made with beans from can. This recipe I’m sharing with you today is not made by can but I will not knock anyone for going that route. Now, that delicious taste in these red beans come from cooked Andouille sausage. Also, onions, garlic, and green bell pepper. The seasonings you use is totally up to you. When my onions and bell pepper are cooking I start adding my seasonings; black pepper, goya chicken bouillon, paprika,goya garlic and herb, chili powder, creole seasoning (Tony’s Chacheres). About teaspoon of each seasoning will do the trick. Remember the andouille sausage will give a great seasoning to your red beans. Let’s jump right into this recipe!
Details
5-6 servings
10 minutes
2 hours/15 minutes
garlic powder, chicken bouillon, paprika, cumin, all purpose, black pepper, salt(optional)
Garnish your beans with parsley and green onion if you like. Add a side of cornbread to complete your meal. Red beans and rice is a meal by itself but nothing wrong with making it for side!
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Ingredients
Dry Red Kidney Beans (160z or 1lb bag, use half bag for a small pot of beans)
1 yellow onion
1 green bell pepper
1-2 cloves of fresh garlic
Andouille sausage (small batch or 12 oz) Half for small pot or use whole if your prefer
3-4 cups of Water
Rice ( 2 cups of your choice of parboil,jasmine, (white rice)
Directions
- First, if you did not soak your beans over night here is a method for quick soaking: bring your beans to a boil in a pot, then drain, place back in pot and cover with cold water for 1 hour. Then drain, rinse and set to the side.
- Start prepping your vegetables and sausage. Chop up onions, garlic, bell pepper. Slice up your sausage.
- Next, in your pot you will be cooking beans in, take your sliced andouille sausage place in pot over medium heat and add about a tablespoon of olive oil. Brown your sausage but dont over cook. Set your sausage to the side in the fridge.
- Now, add your vegetables and garlic. Stirr and add seasonings, let cook for about 1-2 minutes.
- Next, add your drained and rinsed red beans, stirr and turn heat on medium high, and add about 3 cups of water, bring to boil, then turn to medium low heat. Let your beans cook for about 1 hour 30 minutes. (Check at about a hour). * add water as needed*
- When your beans are soft to your liking, take about 3-4 spoon fulls of your beans and place in a bowl. Smash/ mix beans then place it back into your beans. This will give it that thick and creamy texture you will need to complete your beans.
- Last, add your sausage back in and mix together. Let cook uncovered/covered for about 30 – 35 more minutes. If you have not started already, make your rice. Serve beans over rice or next to rice.
