Description
Red Beans and Rice are a staple Louisiana meal. Prepare this easy recipe for the best authentic flavor.
Ingredients
Units
Scale
- 1 lb of dry beans (covered with water and soaked overnight)
- 1 can of tomato sauce (16 oz)
- 1-2 32 oz carton of vegetable stock (Its nice to have an extra on hand in case you need more to cover the beans with 1 inch of liquid)
- 1 onion (we use purple onion) peeled and finely chopped
- 1 green Bell Pepper, chopped
- 1 lb of Andouille sausage, sliced
- 1 bunch of green onion chopped (discard about 1/2 inch of the white potion of the shallot)
- 4 stalks of celery, leaves removed and finely chopped
- 3 to 4 cloves of Garlic peeled and chopped
- 2 cups of cooked rice
- Salt and pepper to taste
Instructions
- Sauté the onion until translucent
- Combine all ingredients in a large stock pot except the green onions and tomato sauce. Make sure the beans are covered with liquid by 1 inch, if not either add more vegetable broth or water. (If you have left over vegetable broth you can pour the broth into a freezer safe bag, place in the freezer for future use).
- Bring to a low boil, not too high, being careful to stir frequently until the low boil has been achieved.
- Once the beans are at a low boil, lower the heat to the beans to a very low boil. For about two hours or until you can mash a red bean on the side of the pot and it will mash easily, or taste a bean, to check for the consistency that you desire. Finally add your shallots and tomato sauce, and continue to cook for 30 minutes. Turn off the heat and serve over hot cooked rice.