New Orleans Red Beans and Rice with Andouille Sausage

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 1/2 pounds smoked Andouille sausage, sliced

2 bay leaves

1 bell pepper, chopped

1 bell pepper, chopped

1 tablespoon Canola oil

5 stalks celery, diced

Creole seasoning to taste

1 clove garlic chopped

1 large onion, chopped

1 pound dried red kidney beans

Salt and pepper to taste

1 large smoked ham hock

Tabasco sauce to taste

1 teaspoon dried thyme leaves

White long grain rice

White long grain rice

Few dashes of Worcestershire sauce to taste

Equipment:

dutch oven

frying pan

pot

Cooking instruction summary:

  1. Soak the beans overnight in cool water. The next day, drain and add fresh water to cover beans in Dutch oven. Bring to a boil, then reduce to medium-high heat and simmer for 45-60 minutes or until tender, but not falling apart. Drain.
  2. Meanwhile, add oil to a skillet and saute onions, celery and bell pepper until translucent, about 8-10 minutes. Add garlic and saute for 2 more minutes, stirring occasionally. Add sauteed vegetables to beans, ham hock, sausage, seasonings, and just enough water to cover.
  3. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
  4. If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)
  5. Serve over long-grain rice.

 

Step by step:


1. Soak the beans overnight in cool water. The next day, drain and add fresh water to cover beans in Dutch oven. Bring to a boil, then reduce to medium-high heat and simmer for 45-60 minutes or until tender, but not falling apart.

2. Drain.Meanwhile, add oil to a skillet and saute onions, celery and bell pepper until translucent, about 8-10 minutes.

3. Add garlic and saute for 2 more minutes, stirring occasionally.

4. Add sauteed vegetables to beans, ham hock, sausage, seasonings, and just enough water to cover.Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)

5. Serve over long-grain rice.


Nutrition Information:

Quickview
1105 Calories
53g Protein
41g Total Fat
128g Carbs
37% Health Score
Limit These
Calories
1105k
55%

Fat
41g
64%

  Saturated Fat
12g
81%

Carbohydrates
128g
43%

  Sugar
6g
7%

Cholesterol
128mg
43%

Sodium
1240mg
54%

Get Enough Of These
Protein
53g
107%

Manganese
2mg
101%

Folate
343µg
86%

Vitamin C
59mg
72%

Phosphorus
614mg
61%

Fiber
15g
60%

Selenium
40µg
58%

Vitamin B1
0.86mg
57%

Potassium
1880mg
54%

Vitamin B3
10mg
54%

Vitamin A
2289IU
46%

Iron
8mg
45%

Vitamin B6
0.9mg
45%

Copper
0.85mg
43%

Zinc
6mg
41%

Magnesium
160mg
40%

Vitamin B2
0.49mg
29%

Vitamin B5
2mg
26%

Vitamin E
3mg
20%

Vitamin B12
1µg
19%

Vitamin K
19µg
19%

Calcium
132mg
13%

Vitamin D
1µg
11%

covered percent of daily need
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