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Red Beans and Rice

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"In New Orleans, Creole red beans and rice was created as a 'Monday' dinner—the bone from the ham that would be served on Sunday would go into the pot to simmer all day along with the red beans, lending deep flavor to this humble dish. Don't worry if you're missing a ham bone: in this updated version, andouille sausage—a typical ingredient in Creole (and Cajun) cooking—provides all the necessary depth."

List of Ingredients

â—¦ 2 pounds dried red beans, picked over and rinsed
â—¦ 4 tablespoons unsalted butter
â—¦ 1 pound andouille or other smoked sausage, thinly sliced
â—¦ 4 cloves garlic, finely chopped
â—¦ 4 stalks celery, finely chopped
â—¦ 1 large onion, finely chopped
â—¦ 2 red bell peppers, ribs and seeds removed, finely chopped
â—¦ 1 to 2 tablespoons chili powder
â—¦ 2 dried bay leaves
â—¦ 3 to 4 tablespoons Louisiana hot sauce, or to taste
â—¦ 3 tablespoons Worcestershire sauce
â—¦ Coarse salt and freshly ground pepper
â—¦ ½ coarsely chopped fresh flat-leaf parsley (optional)
â—¦ Cooked white rice, for serving


Recipe

Place beans in a large pot and cover with cold water by 2 inches. Let soak overnight. (Alternatively, bring beans and water to a boil and continue to boil 2 minutes; remove from heat and let stand, covered, 1 hour.) Drain beans, rinse in several changes of cold water, and drain again.

Melt butter in a Dutch oven, or large heavy-bottomed pot over medium heat. Add sausage and cook, stirring occasionally, until browned, 7 to 10 minutes. Transfer sausage to a plate. Add garlic to pot and cook until fragrant, stirring frequently, 1 to 2 minutes. Add celery, onion, bell pepper, and chili powder to taste; stirring occasionally, until vegetables are softened, 8 to 10 minutes.

Return sausage and accumulated juices to pot. Add bay leaves, beans, hot sauce to taste, Worcestershire, and enough water to cover. Bring to a boil; reduce to a simmer. Cook (uncovered) until the beans are tender, about 1 ½ hours. Season with salt and pepper. Remove and discard bay leaves. Add parsley, if using, and stir to combine. Serve immediately over rice.

Serves 8 to 10