Red Beans and Rice
"Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do. Featured in: Fluffy. Tasty. Tricky.. Learn: How to Cook Beans..."
INGREDIENTS
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1 1/2 pound dried red beans (preferably New Orleans Camelia brand)
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1 pound Andouille sausage, sliced 1/2-inch thick and cut into quarters (smoked sausage can also be used)
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4 tablespoons olive oil
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6 garlic cloves, minced
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2 medium onions, finely diced
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1 large rib celery, finely diced
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1 medium green bell pepper, chopped
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1 1/2 teaspoons black pepper
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⅛ teaspoon cayenne pepper
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2 teaspoons salt
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3 bay leaves
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2 teaspoons dried basil
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3/4 teaspoon rubbed sage
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1 cup chopped fresh parsley
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1 bunch fresh green onions, chopped
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Cooked white long-grain rice, for serving
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