Wednesday Cooking: Red Beans & Rice

To do this dish justice, you really need Andouille and Tasso, although you could use smoked sausage and ham, or a ham bone or a Hamhock. I’ve done it that way as well.

Lately I’ve been using a quick cooker – pressure cooker to cook the beans because you go from dry beans to cooked in 1/2 hour. If you don’t do this or used canned, you’ll have to soak the beans overnight, then when you add them, cook longer to account for the beans.

What you’ll need:

1 lb Red Beans – cooked (Red Kidney Beans, I use Camilla)*

1lb Andouille Sausage

1/2 lb TassoA medium onion, chopped

2-3 stalks celery, Chopped

1 Bell pepper, Chopped

1/3 cup chopped green onion (or so)

1 tbs K-Paul Veggie Magic

2 tsp Red Pepper flakes

1 tsp White Pepper

Hot Sauce – I use Tabasco

Worcestershire sauce

Water or Chicken Stock

White Wine, Some to drink some to use.Cooked white rice – Some

  1. Cook the beans in a quick cooker and set aside
  2. Heat up a large pot, and throw in the meat until slightly browned.
  3. Add the Onion, Celery, and Bell pepper. Cook until they start to go translucent, and stick a bit.
  4. Add the K-Paul’s seasoning. Stir the mixture
  5. Add a splash of white wine to loosen all the good bits stuck to the pot.
  6. Add the beans, pepper flakes, white pepper, a good 3-4 shots of Tabasco (to taste), and a couple good shots of Worcestershire. Stir. Cook a few minutes.
  7. Add stock or water to maybe an inch above the beans.
  8. Bring to a boil, then turn the heat down for a low simmer. Stir from time to time.

It’ll take 30-45 minutes for things to blend and the liquid to reduce somewhat. Some of the beans will break down and you’ll have beans in a rich sauce. If you have a thicker sauce going and the beans are ready, add green onion, stir and serve with rice.