Red Beans and Rice with Andouille Sausage
From Alison Ladman for Associated Press
1 pound dried red beans
4 ounces salt pork, diced
1 pound smoked pork hocks
1 pound andouille sausage, halved lengthwise and sliced into half-rounds
1 large yellow onion, diced
4 cloves garlic, chopped
2 large stalks of celery, diced
2 green bell peppers, cored and diced
1 teaspoon Cajun seasoning
3 bay leaves
1 teaspoon dried thyme
2 quarts chicken or vegetable stock
Hot sauce, to taste
Salt and ground black pepper, to taste
4 cups cooked (hot) long grain white rice
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced
1. Fill a large pot or bowl with water, then add the beans. Stir, then cover and set aside to soak overnight.
2. When ready to cook, drain the beans and set aside.
3. In a large, deep pot with a heavy bottom, such as a Dutch oven, over medium heat, brown the salt pork until crispy, about 12 minutes. Add the pork hocks, sausage, onion, garlic, celery, bell peppers and Cajun seasoning.
4. Cook until starting to brown, about 7 to 8 minutes.
5. Add the bay leaves, thyme, stock and the drained beans. Simmer over medium heat and cook, uncovered, for 1 1/2 to 2 hours, or until the beans are tender. If the mixture gets too dry, add water a small amount at a time. Season with hot sauce, salt and pepper.
6. In a medium bowl, stir together the rice, parsley and scallions. Serve with the red beans.
Nutrition information per serving: 680 calories; 250 calories from fat (37 percent of total calories); 28 g fat (10 g saturated; 0 g trans fats); 70 mg cholesterol; 71 g carbohydrate; 6 g fiber; 6 g sugar; 38 g protein; 1110 mg sodium.
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