Sausage, Red Beans And Rice
Andouille Sausage and red beans over rice is a traditional southern dish. It’s hearty, spicy and an amazing comfort food. The red beans play off of the Andouille sausage to create a complex flavor. Fortunately, the preparation is quite simple and inexpensive. The ingredient list is pretty small and its mostly spices you already have in your pantry. A great addition to this meal would be buttered cornbread and possibly a side of creamed corn. There is no sincerer love than the love of food, so let’s get cooking.
- 1 pound red kidney beans
- Kosher salt to taste
- 1 tablespoon of vegetable oil or lard (we suggest crisco)
- 1 pound Troy Landry’s Choot ‘Em Smoked Andouille Sausage (cut into ½ inch round disks)
- 4 celery ribs, finely chopped
- 1 large yellow onion, finely chopped
- 1 red bell pepper, stemmed, seeded and finely chopped
- 4 medium cloves of garlic, minced
- 1 tablespoon cayenne pepper (if you don’t want it as hot, you can scale back to ½ teaspoon)
- 1 teaspoon ground sage
- Freshly ground black pepper to taste
- 1 smoked ham hock (this ingredient is optional, but if you have one, it brings out the flavor of the Andouille sausage)
- 8 ounces pulled pork shoulder
- 4 springs fresh thyme
- 3 bay leaves
- Hot sauce to taste (we recommend Crystal or Frank’s Red Hot)
- Apple cider vinegar to taste (optional)
- Cooked white rice for serving (you can make this ahead in a rice steamer)
This recipe needs to be started the night before you plan on making it. Place the pound of red kidney beans in a large bowl and cover with 6 cups of water. Add two tablespoon Kosher salt. Stir until this is dissolved. Set this bowl aside at room temperature for 8 to 16 hours. After the bean have finished soaking, drain and rinse with cold water.
In a large dutch oven, heat the vegetable oil or lard over medium high heat. You will know its done with it starts to simmer. Add the Andouille sausage rounds and stir. Cook for about 5 minutes, until the Andouille sausage is lightly browned. Next, add the yellow onion, red bell pepper and celery. Season with black freshly ground pepper and Kosher salt. Stir continuously until the vegetables have softened and start to turn slightly brown around the edges. This should be approximately 8 minutes.
Add the minced garlic and cook for about 45 seconds. Watch the garlic to make sure it doesn’t turn too dark brown. Add the cayenne pepper, sage and a generous amount of fresh ground black pepper. Cook for about 30 seconds. Next, add the red kidney beans and about 8 cups of water, enough for the water to cover the other ingredients. The ham hock, pulled pork shoulder, thyme and bay leaves come next. Bring all of the ingredients to a boil. Then, reduce heat to a slight simmer. Cover and cook 1 and ½ to 2 and ½ hours. You will know its done when the beans are completely tender.
Once you have tested the softness of the beans, remove the lid and continue to cook for an additional 20 minutes. You will need to stir occasionally. Once the liquid has thickened and begins to look creamy, your dish is complete. Remove the thyme sprigs and bay leaves. At this point, you can add hot sauce and apple cider vinegar to taste. Serve over steamed white rice.