Red Beans With Andouille Sausage Recipes

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE

Steps:

• In a large pot or a Dutch oven, heat the fat, lard or oil over medium-high heat. Add the sausage and cook until golden, 5 to 7 minutes. Add the onion, bell pepper, celery, and garlic. Cook, stirring, until softened, 5 to 7 minutes. Stir in the cumin and thyme and cook for 1 minute.
• Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches. Bring the mixture to a boil. Immediately reduce to a simmer, cover, and cook for 1 ½ hours. Uncover and simmer until the beans are tender and the sauce has thickened, 30 to 45 minutes, adding more water if necessary. Remove and discard the bay leaves. Serve over the rice, topped with the scallions. Garnish with the parsley.

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
• Cook sausage for 2-3 minutes until browned.
• Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
• Add drained and rinsed beans and the undrained tomatoes with green chilis.
• Add spices, broth and bay leaves (if using)
• Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
• 15 minutes before serving, add in the rice, stir well and cover.
• Stir well and fluff rice.

RED BEANS WITH ANDOUILLE SAUSAGE

Steps:

• In a large saucepan, heat oil over medium. Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes. Using a slotted spoon, transfer to a plate. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 cups water; bring to a boil. Reduce to a simmer, partially cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper.

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE

Steps:

• Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Add the ham and cook and stir for about 5 minutes, until it begins to brown. Reduce the heat to medium, stir in the onions and bell peppers, and cook, stirring occasionally, for about 10 minutes more, until the onions are soft and light brown and the peppers are brightly colored and tender. Add the garlic and cook for 1 minute more, stirring constantly.
• Add the beans, 1/2 cup of the parsley, the Worcestershire sauce, bay leaves, 1 1/2 teaspoons of the thyme, the red pepper flakes, black pepper, hot sauce, and salt to taste. Add enough water to cover the beans by about 2 inches and simmer, uncovered, for about 2 hours, stirring occasionally, until the beans are tender. Add more water if needed; the beans should always be covered by at least 1 inch of water.
• When the beans are tender, remove the bay leaves, stir in the sausage and remaining 1 1/2 teaspoons thyme, and cook for about 30 minutes more, stirring occasionally, until the beans develop a thick, creamy gravy. Stir in the remaining 1/2 cup parsley and season with additional salt and black pepper, if desired.
• Serve hot over a bed of steamed white rice or Carolina Gold Rice, garnished with the scallions and with extra hot sauce on the side.

CAJUN RED BEANS WITH ANDOUILLE SAUSAGE (CROCK POT)

Steps:

• In a 4-quart slow cooaker, combine sausage, beans, tomatoes, and green peppers.
• In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning. Pour into slow cooker and stir thoroughly.
• Cover and cook on HIGH setting for 3 to 4 hours. Season with salt and pepper to taste.

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE

Steps:

• In a large pot or Dutch oven, heat the fat over med-high heat.
• Add the sausage and cook until golden, 5-7 minutes.
• Add the onion, bell pepper, celery, and garlic.
• Cook, stirring, until softened, 5-7 minutes.
• Stir in the cumin and thyme and cook for 1 minute.
• Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches.
• Bring the mixture to a boil.
• Immediately decrease heat to a simmer, cover, and cook for 1 ½ hours.
• Uncover and simmer until the beans are tender and the sauce has thickened, 30-45 minutes, adding more water if necessary.
• Remove and discard the bay leaves.
• Serve over rice, topped with scallions.
• Garnish with parsley.

SPICY RED BEANS WITH CHICKEN AND ANDOUILLE SAUSAGE

Steps:

• Drain and rinse the soaked beans and heat the oven to 350.
• Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the chicken thighs and brown well, 4 to 6 minutes. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes. Remove the sausage. Add the onion, bell pepper and celery and sauté, stirring occasionally, until tender, 5 to 7 minutes.
• Add the garlic and sauté, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, filé powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
• Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

AUTHENTIC AND QUICK RED BEANS AND RICE (WITH ANDOUILLE SAUSAGE)

Steps:

• Heat one cup of water and soak bay leaves in the water for at least 30 minutes.
• In a large skillet, heat olive oil over medium heat. Add diced celery and cook 1-2 minutes. Then add diced Onion, bell pepper, and garlic and cook 3-4 minutes.
• Transfer vegetables to large stock pot. Drain kidney beans, reserving some of the liquid, and add beans to pot. Add one can of diced tomatoes (with liquid) to stock pot. Remove the bay leaves from the hot water and add the seasoned liquid to the pot. (If the bay leaves have not soaked long enough, you can add them later). If additional liquid is needed, add some of the reserved liquid from the beans or a small amount of water.
• In the same skillet you sauteed vegetables in, add Andouille sausage and cook over medium heat. You can slice the sausage then cook it or cook whole sausage then let cool and slice.
• Add cayenne pepper, thyme, sage, parsley, and Cajun seasoning to the stock pot with the beans and vegetables. Bring to a slight boil, and then reduce heat to medium-low. Simmer for 1 hour.
• Stir cooked sausage into beans, and continue to simmer for 30 minutes. At this point, you can add Goya brand Sofrito (a sauce used to season soups and stews) or 1 packet Sazon Goya (a seasoning packet that contains MSG) if desired. You can find Goya products in the Mexican food aisle of the grocery store.
• Add additional water, salt, pepper, or Creole seasoning to taste, if needed.
• Meanwhile, prepare the rice. In a saucepan, put 1 Tablespoon butter, and 2 cups water for every one cup dry rice and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Serve Louisiana Hot Sauce at the table, if desired.