Red beans and rice
Ingredients
- 500 gRed bean (soaked overnight)
- 250 gAndouille sausage (sliced)
- 150 gSmoked lardons (whole)
- 1 pcOnion (diced)
- 2 pcApium graveolens (finely diced)
- 1 pcGreen bell pepper (finely diced)
- 3 pcGarlic (minced)
- 400 gWhite rice (steamed)
- 2 tbspSunflower oil
- 2 pcThyme (fresh sprigs)
- 2 pcBay leaf
- 1 tspSmoked paprika
- 1 pinchCayenne pepper
- 1.5 LMineral water
- 1.5 LChicken broth (prepared)
Method
Creamy red beans that mash easily, packed with smoky andouille flavor. The thick gravy coats the steaming white rice perfectly.
- 1
In a cast-iron pot, heat the oil and add the sliced andouille and bacon bits. Sauté until the fat renders and the meat is nicely browned.
- 2
Add the onion, celery, and green pepper. Scrape the bottom with a wooden spoon to release the meat juices. The vegetables should soften and become translucent.
- 3
Stir in the minced garlic, thyme, bay leaf, and spices. Pour in the red beans, chicken broth, and water. Bring to a boil, then reduce heat to maintain a constant simmer. Partially cover.
- 4
Mash a ladleful of beans against the side of the pot and stir. The sauce should thicken to become creamy and coat the back of a spoon. Serve over separately cooked white rice.
Frequently asked questions
How do you get this dish right?
- Don't be afraid to mash a good portion of the beans at the end; that's what creates that signature creamy gravy texture.
- The dish is even better the next day, once the spices and smoky flavors have fully penetrated the beans.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in an airtight container. Freezes very well.
