Paula Deen's Red Beans & Rice

Created 01 Apr 2013 17:53, Updated 01 Apr 2013 17:53

Red Beans and Rice with Andouille Sausage

From Paula Deen's Southern Cooking Bible as posted to

3 T bacon fat, lard, or olive oil
1 3/4 d chopped andouille sausage (about one half pound)
1 yellow onion, chopped
1 green bell pepper, chopped
2 celery stalks with leaves, chopped
3 cloves garlic, finely chopped
2 tsp ground cumin
1 tsp dried thyme
1 pound dried red beans
1 1/2 tsp salt
1 tsp hot sauce
3 bay leaves
6 c cooked rice
1/4 c sliced scallions
3 T chopped fresh parsley, for garnish

In a large pot or a Dutch oven, heat the fat, lard or oil over medium-high heat. Add the sausage and cook until golden, 5 to 7 minutes. Add the onion, bell pepper, celery, and garlic. Cook, stirring, until softened, 5 to 7 minutes. Stir in the cumin and thyme and cook for 1 minute.

Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches. Bring the mixture to a boil. Immediately reduce to a simmer, cover, and cook for 1 ½ hours. Uncover and simmer until the beans are tender and the sauce has thickened, 30 to 45 minutes, adding more water if necessary. Remove and discard the bay leaves. Serve over the rice, topped with the scallions. Garnish with the parsley.

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