Red Beans and Rice

Jenny Powers

By
@JennyPowers

This is a hearty soup with loads of flavor. It's a New Orleans favorite and now one of ours.


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Serves:

8

Prep:

20 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

1 lb
dried small red beans
1 Tbsp
olive oil
1 lb
andouille sausage, sliced (new orleans style)
1
green bell pepper, diced
3
ribs of celery, diced
1 large
onion, diced
4 clove
garlic, minced
2
bay leaves
1/4 tsp
thyme leaves
1 tsp
tabassco sauce
1 tsp
lemon juice or red wine vinegar
2
green onions, chopped for garnish
1 c
long grain rice cooked according to directions
salt and peper to your liking.
1/2 tsp
cayenne pepper
32 oz
carton of chicken broth

Directions Step-By-Step

1
Sort through the beans and discarded any that do not look good. Rinse the beans and place in a soup pot, cover with water. Bring to a boil for 2 minutes, turn the burner off, place a lid on the pot and let them soak for 1 hour.
2
Brown the sliced andouille sausage, add the onions, green pepper and celery. Saute until soft.
3
Add all ingredients to the red beans after their soaking time.

Bring to a boil, simmer for 2 to 3 hours, stirring often.
4
When the beans are done, serve over rice with the chopped green onions on the top as garnish.

Add tabassco to your serving if you like it spicy.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Cajun/Creole