14 February, 2019
Red Beans and Rice
Less traditional red beans and rice from scratch.
Red Beans and Rice
Ingredients
- 1/2 – 1 lb Andouli sausage
- 2 cans Red beans
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Sweet onion
- 4 cloves Garlic
- 1 tsp Sage
- 1 tbls Paprika
- 1 tsp Thyme
- 1 tsp Oregano
- 1 tbls Parsley
- 1/2 tsp White pepper
- 1 tsp Black pepper
- 1 tbsp Kosher salt
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 3 tbls Olive oil
- 2 tbls Butter
- 2 tbls All purpose flour
Instructions
- Cook the rice according to directions
- While the rice is cooking..
- Dice the onion and peppers
- Heat the olive oil in a heavy pot or Dutch oven over medium heat.
- Add the onion and peppers and stir while simmering for 3 or 4 minutes
- Add a little kosher salt and black pepper
- Finely mince the garlic and add to the pan. Cook stirring for 1 minute
- Add the red beans to the pan – do not drain.
- Add all of the spices to the pan and mix well
- Cut the sausage into thin slices and add to the pan
- Bring the pot to a low boil and then turn the heat down to a simmer.
- Simmer about 30 minutes
- Make a roux: Melt butter in a small pan until it starts to bubble
- Add the flour and stir constantly until it just starts to darken
- Turn up the heat until just before boiling add the roux
- Stir until the sauce is thickened
- Serve over rice