Sunday, July 5, 2015

Red Beans and Rice with Andouille Sausage

0 comments

From Alison Ladman for Associated Press

8 serving(s)

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.

Tagged as: | Main dish

0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
Latest Videos:
Also on Philly.com
letter icon Newsletter