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 |