Red Beans and Rice

Name: Red Beans and Rice
Ingredients: 4 slices bacon, chopped medium; 1 small onion, minced; 1 green bell pepper, minced; 1 celery rib, minced; 4 garlic cloves, minced; pepper; 1 teaspoon minced fresh oregano; 1 teaspoon minced fresh thyme; 12 teaspoon cayenne pepper; 4 bay leaves; salt; 1 lb dried red kidney beans, rinsed and picked over; 7 cups low sodium chicken broth; 7 cups water; 12 lb andouille sausage, halved lengthwise and cut into 1/4 inch half-moons (or kielbasa); 4 cups cooked long-grain rice; hot sauce

17 ingredients

8 steps

Ingredients

4 slices bacon, chopped medium
1 small onion, minced
1 green bell pepper, minced
1 celery rib, minced
4 garlic cloves, minced
pepper
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
12 teaspoon cayenne pepper
4 bay leaves
salt
1 lb dried red kidney beans, rinsed and picked over
7 cups low sodium chicken broth
7 cups water
12 lb andouille sausage, halved lengthwise and cut into 1/4 inch half-moons (or kielbasa)
4 cups cooked long-grain rice
hot sauce

Directions

1

Cook the bacon in a large Dutch oven over medium heat until lightly browned and the fat has rendered, about 7 minutes.
2

Add the onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes.
3

Stir in the garlic and cook until fragrant, about 30 seconds.
4

Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water; bring to a boil over high heat.
5

Decrease heat to maintain a vigorous simmer (the mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until the beans are soft and the liquid thickens, 2 to 2 1/2 hours.
6

Stir in the sausage and cook until the liquid is thick and creamy, about 30 minutes.
7

Remove and discard the bay leaves and season with salt and pepper to taste.
8

Serve over hot cooked rice with hot sauce, if desired.