Red beans and rice

Creamy red beans that mash easily, packed with smoky andouille flavor. The thick gravy coats the steaming white rice perfectly.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 1071
• Protein: 47 g
• Carbs: 130 g
• Fat: 37 g

Ingredients

• 500 g Red bean ( soaked overnight )
• 250 g Andouille sausage ( sliced )
• 150 g Smoked lardons ( whole )
• 1 piece Onion ( diced )
• 2 piece Apium graveolens ( finely diced )
• 1 piece Green bell pepper ( finely diced )
• 3 piece Garlic ( minced )
• 400 g White rice ( steamed )
• 2 tbsp Sunflower oil
• 2 piece Thyme ( fresh sprigs )
• 2 piece Bay leaf
• 1 tsp Smoked paprika
• 1 pinch Cayenne pepper
• 1.5 L Mineral water
• 1.5 L Chicken broth ( prepared )

Instructions

1. Brown the meats

   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. Sauté the Holy Trinity

   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. Simmer the beans

   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. Thicken the sauce

   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.

Chef's tips

• 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.

Storage

Keep for up to 3 days in the refrigerator in an airtight container. Freezes very well.