Directions
- 1Soak the red beans overnight.
- 2Drizzle olive oil into a pot.
- 3Cook the sliced andouille sausage in the pot until browned.
- 4Remove the cooked sausage from the pot and set aside.
- 5Dice onion, bell pepper, and celery.
- 6Mince garlic cloves.
- 7Add butter, diced onion, diced bell pepper, diced celery, and minced garlic to the pot and sauté.
- 8Add 1 tsp cayenne pepper, 1 tsp smoked paprika, 1 tbsp Tony Chacheres, 1 tsp oregano, 1 tsp garlic powder, and 2 bay leaves to the pot and stir.
- 9Add the soaked red beans to the pot.
- 10Pour in 6 cups of water and add 2 tablespoons of chicken bouillon.
- 11Bring the mixture to a boil.
- 12Cover the pot and cook on medium-low heat for 2 hours.
- 13Smash some of the beans with a potato masher to thicken the mixture.
- 14Add the cooked sausage back into the pot.
- 15Simmer uncovered for 30 minutes.
- 16Serve the red beans and rice on white rice with cornbread.
Ingredients
- 1 bag red beans
- olive oil
- andouille sausage
- 1 tbsp butter
- 0.25 diced onion
- 0.5 diced bell pepper
- 1 to 2 celery stalks
- 1 to 2 cloves minced garlic
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tbsp Tony Chacheres
- 1 tsp oregano
- 1 tsp garlic powder
- 2 bay leaves
- 6 cups water
- 2 tbsp chicken bouillon
Equipment
potcutting boardknifespoontongs
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