The annual jazz fest lineup was announced this week. Seemed like a good time to make a New Orleans classic, red beans and rice. I also wanted to see if I could make a tasty version of red beans and rice in less time than it takes my rice cooker to cook two cups of rice. Turns out I could.
Contrary to this dishes title, for me the point of making red beans and rice is the andouille sausage. Smoky, porky, awesome. The beans, the sauce, and the rice are a bonus. Throw on some hot sauce and prepare for culinary bliss.
Mise en Place | |||
---|---|---|---|
STAPLES | VEGGIES | ||
1 lb | red beans, soaked overnight | 1 bunch | scallions, sliced fine |
2 cups | chicken stock | 6 cloves | garlic, minced |
1/4 tsp | cayenne pepper, or more | 1 stalk | celery, split and sliced |
2 | bay leaves | 1 | green pepper, diced |
2 cups | white rice | 1 medium | onion, diced |
1 tbs | smoked paprika | MEATS | |
1/2 tsp | thyme | 1.5 lb | andouille sausage, sliced |
1/2 tbs | oregano | ||
canola oil | |||
1 tsp | rubbed sage | ||
1/4 tsp | mustard powder | ||
1 tsp | dried basil | ||
kosher salt |
Equipment | |
---|---|
1 | instant pot |
1 | dutch oven, medium high |
1 | bowl |
1 | rice maker |
Directions | |
---|---|
Step | Action |
1 | start rice according to rice maker directions |
2 | drain and rinse beans, put into pressure cooker and cover with 1/2 inch of water |
3 | set pressure on low and cook for 20 minutes. when done turn power off and let sit until you proceed with step 11 |
4 | working in batches, put a little oil in the dutch oven and brown sausage. evac to bowl when done |
5 | when done, evac the rendered fat leaving about 2 tbs |
6 | reduce heat to medium low and cook onion till translucent |
7 | add green pepper and celery. cook until soft |
8 | add garlic, cook till you can smell it |
9 | add spices and cook one minute |
10 | add stock and sausage, bring to a boil, cover, and reduce to simmer |
11 | once you get to this step and the beans have finished cooking, manually release pressure |
12 | using a slotted spoon, add beans to dutch oven, leaving water behind |
13 | using a ladle add bean cooking water to dutch oven until you get to desired thickness of stew, then add another ladlefull to account for evaporation |
14 | taste and adjust seasoning (you will need to add salt, start with 2 tsp) |
15 | bring to a boil, cover, reduce to a simmer |
16 | when rice is done, fluff |
17 | plate, rice on bottom, red beans on top, scallions as garnish |
Categories: Mains