Louisiana Red Beans & Rice
- 1 tablespoon cooking oil
- 12 ounces Andouille sausage (chicken or pork) , sliced
- 1 cup diced onion
- 3/4 cup diced celery
- 3/4 cup diced green peppers
- 4 cloves minced garlic
- 5 tablespoons of Uncle Dibbz King Creole Blend
- 3 bay leaves
- 2 quarts chicken broth, add more as needed to adjust consistency
- 1 pound red kidney beans, soaked overnight
- kosher salt to taste
- hot sauce to taste
- sliced green onion for garnish
- 1.5 cups long grain white rice (uncooked)
The night before, add the red beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.
When you're ready to begin cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium until the sausage is browned.
While the sausage is cooking, dice the onion, green bell pepper, and celery. Mince the garlic.
Add the onion, bell pepper, celery, and garlic to the pot. Sauté over medium heat, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.
Add the Uncle Dibbz King Creole Blend and bay leaves to the pot. Stir and cook for one minute more.
Drain and rinse the soaked beans. Add them to the pot along with 2 quarts of chicken stock and stir to combine the ingredients.
Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot simmer for one hour, stirring occasionally. Replace the lid every time you stir.
After simmering for 2 hours, the beans should be tender. Begin to smash the beans with the back of a spoon or potato masher against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for an hour to thicken the pot.
While the beans are simmering for their final hour, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.
Once the red beans have thickened, taste the red beans and add salt to your liking.
Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.