Red Beans and Rice
Time: 6 hr Yields: serves Cost: $3.68 per serve Difficulty: 3/10
Got this from a list on All Recipes because I was craving the idea of sausages and rice and some sauce soaking into the rice and it exists. It exists here. The frequent stirring makes it creamier. I made it while watching a 3.5 hour livestreamed concert with 2 songs per performer, and between sets I’d stir the pot.
Ingredients
- Kransky sausage 450 grams
- Brown onions 1 whole (big)
- Celery 2 stalks (same volume as onion)
- Green capsicum 1 whole
- Garlic 4 cloves
- Dry kidney beans 450 grams
- Water 8 cups
- Bacon 200 grams
- Bay leaves 2 whole
- Cajun seasoning 2 tsp
- Dried thyme 0.5 tsp
- Dried parsley 0.5 tsp
- Onion powder 1 tsp
- Garlic powder 1 tsp
- Long grain rice 3 cups
Steps
- Rinse beans in water and drain.
- Halve and slice sausage 5mm.
- Dice onions 1.5cm, slice celery 5mm, dice capsicum 1.5cm, slice garlic thinly.
- Roughly chop bacon.
- Bring beans, bacon and water to boil in large pot (could do later to save on washing).
- On medium-high heat in oil in large pot brown the sausage pieces, remove to bowl.
- Still on medium-high heat, in more oil, fry onion, celery, capsicum, garlic for 10 minutes.
- Once beans boiling and veggies are a bit brown, add veggies to beans and return to boil.
- Add spices, reduced to low and simmer covered for 5 hours, stirring every 20 minutes or so.
- Cook rice (don't necessarily do it all on the night, make fresh next day).
- As the beans finish up, stir in the sausages and check seasoning.
