One pot doesn’t always mean fast. This pot of red beans is worth the wait.
Red Beans and Rice
Makes 6 to 8 servings
Ingredients
- 1 (1-pound) bag red kidney beans*, rinsed
- 1 tablespoon vegetable oil
- 1 (12-ounce) package smoked sausage, each cut in half lengthwise
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 1 cup finely chopped green bell pepper
- 1 tablespoon minced garlic
- 6 cups low-sodium beef broth
- 2 dried bay leaves
- 4 sprigs fresh thyme
- 2 teaspoons Creole seasoning
- 2 shallots, thinly sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon hot sauce
- 1 teaspoon sugar
- Hot cooked rice, to serve
Instructions
- n a large Dutch oven, place beans and water to cover by 3 inches. Let stand for 24 hours or overnight. Drain.
- In same Dutch oven, heat oil over medium heat. Add sausage, cut side down, and cook until browned, about 5 minutes per side. Remove sausage, reserving drippings in pot.
- Add onion, celery, bell pepper, and garlic to pot. Cook over medium heat, stirring occasionally, until softened, 5 to 10 minutes. Stir in beans, broth, bay leaves, thyme, and Creole seasoning. Bring to a boil; reduce heat to medium-low. Cover and simmer, stirring occasionally, until beans are tender, about 1½ hours.
- Using an immersion blender or potato masher, blend or mash beans to desired consistency. Stir in sausage. Cook over medium heat until heated through and slightly thickened, about 30 minutes.
- Meanwhile, in a small bowl, stir together shallot, vinegar, hot sauce, and sugar until combined. Let stand for at least 30 minutes or until ready to serve. Serve beans mixture with rice, and top servings with shallot mixture.
Notes
*We used Camellia Brand.
