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Red Beans and Rice with Andouille




Source of Recipe


Chef Alex Patout , Alex Patout's Louisiana Restaurant


List of Ingredients




1 pound dried red beans
1 pound diced tasso
2 medium onions, chopped fine
1 large bell pepper, chopped fine
1 pound Andouille (or other pure smoked pork sausage), sliced in 3-inch lengths
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon ground white pepper
2 cups chopped green onions
1 cup choped parsley



Recipe



It is best to soak the beans overnight in water to cover, but it is not essential - unsoaked beans simply take longer to cook. Place beans in a Dutch oven or other large heavy pot and add water to cover by about 2 inches. Bring to a boil and add the onions, bell pepper, Andouille, tasso, salt and peppers. Reduce the heat to medium and let simmer, stirring occasionally, until the beans are tender. Soaked beans will take 1 to 1-1/2 hours, unsoaked beans up to 3 hours. If the mixture begins to dry out, add more water. When the beans are tender, remove 2-3 cups of them, mash with a fork and return to the pot. This makes a thick gravy base for the beans. If there still seems to be a lot of liquid in the pot, mash another couple of batches of beans the same way. Stir in the green onions and parsley and serve over rice.




Serves 6-8 as a main course, 10-12 as a side dish