Red Beans and Rice With Andouille
- Ready In:
- 14hrs
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 lb dried red beans
- 1 lb andouille sausages or 1 lb other pure smoked pork sausage, sliced in 3 inch lengths
- 1 lb diced tasso
- 2 medium onions (chopped fine)
- 1 large bell pepper (chopped fine)
- 2 cups chopped green onions
- 1 cup chopped parsley
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon ground red pepper
- 1⁄2 teaspoon white pepper
directions
- It is best to soak the beans overnight in enough 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 and 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 and 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.
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RECIPE SUBMITTED BY
<P>I live in South Louisiana (about 2 1/2 hours from New Orleans). We have access to a lot of freash seafood. Cajun and Creole dishes are a mainstay for us. Of course we like a good steak and other ethnic dishes as well.</P>