Red Beans and Rice

Red beans and rice is another thing that was new to me when I moved to the south years ago and its never made exactly the same anywhere you go. Everyone has their own version of this classic cajun dish. I've seen it served with the rice cooked into it, and also served with the rice separate. I've made it both ways and I have several variations as well. Sometimes instead of sausage I stew a pork butt until its falling off the bone and use the broth and meat, combined with red beans to make an amazing play on this recipe. But today I'm sticking to the basics to bring you a mouth watering pot of classically made red beans and rice.

Ingredients:

Two medium to large onions, diced

6 cloves of garlic, minced

3 bell peppers (I used two green and one red)

1 jalapeño seeded and minced (optional if you want added heat)

1 large tomato, chopped

2-3 pounds of andouille sausage ( or your favorite link sausage, I used a jalapeño sausage)

2 cups dry red kidney beans washed and soaked overnight or for at least 6 hours

6 cups of broth (plus more on standby in case beans soak up too much broth while cooking)

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

2 tablespoons dried parsley ( or and handful of fresh parsley chopped)

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon cayenne pepper

1 teaspoon turmeric

dash of red pepper flakes

dash of cinnamon

2-3 bay leaves

juice of one lemon

salt and pepper to taste

cooking oil ( I used peanut oil)

Directions:

1. Cover the bottom of a large pot lightly with oil

2. Heat over a medium to medium high heat

3. Add onion, peppers, garlic, and tomato

4. Sauté veggies until softened, 5-10 minutes stirring regularly

5. Add sausage and sauté for an additional 2-3 minutes

6. Drain your presoaked beans and add them to the pot

7. Add seasonings

8. Add broth and stir everything well

9. Add bay leaves and lemon juice

10. Stir well and bring to a simmer over medium/medium-high heat

11. Once simmering, cover and lower to a medium low heat

12. Simmer at least 2-3 hours ( I simmer mine all day, stirring occasionally)

13. Serve and enjoy! I serve mine with a long grain, high quality basmati rice