But boy are good red beans and rice delicious and this is a good recipe. Easy to make. Fast too. With a multi-layered spice and herbiness that can't be beat. Even the sausage is cooked two ways to create multiple textures.
Classic Red Beans and Rice
Serves at least 8 hearty eaters
1 pound kidney beans, covered with water, soaked overnight
1 pound andouille or other smoked sausage, such as kielbasa
-- The Texas-style sausages from Chappell Hill, Holmes, Meyer and other hill country purveyors are excellent for this dish.
1 large onion, chopped
4 stalks celery, including leaves if you have them, chopped
4 cloves garlic, chopped
6 cups liquid, at least 2 cups being fresh shrimp or chicken stock the rest filtered water
1 tablespoon dried thyme
2 teaspoons dried oregano
2 bay leaves
1 teaspoon tabasco sauce
3/4 teaspoon garlic powder (I had to buy some just for this recipe - never, ever substitute this for real garlic)
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves (another pretty rare ingredient)
1/2 teaspoon freshly ground pepper
2 teaspoons kosher salt
2 cups cooked rice
- Slice sausage lengthwise, then cut into 1/4" thick slices (so each piece is a half-moon)
- Combine all ingredients except half of the sausage. Bring to a boil, then simmer covered for 1.5 hours.
- Uncover and simmer for another hour.
- Remove 1 cup of beans, returning any sausage pieces to the pot. Mash the beans until they make a paste. I use an unusual but handy tool called a dough cutter, which has five or six semi-sharp edges. It's a secret weapon in my kitchen used for biscuit dough, guacamole, mashed potatoes and mashing red beans. You can also use the back of a spoon to mash, but it takes longer.
- Return the mashed beans to the pot, add the sausage and simmer for 5 minutes.Serve over rice.