New Orleans style red beans and rice has all of the flavors you expect in Cajun food, plus bacon! Really, you can add just about anything you want with bacon and it will be awesome.
The other night I tried a red beans and rice recipe that I stole from a friend, who had borrowed it from FoodNetwork. I would have NEVER eaten red beans as a kid. I am so grateful that has changed, because this red beans and rice recipe is awesome.
The original recipe called for elk andouille sausage, but as it’s hard enough just to find plain andouille up here, elk andouille is like asking it to snow in South Town (wow, did I really just use a Rankin Bass reference?). So, I’ve changed the recipe slightly. We cheated and cheapened our way out and used New Orleans style sausage. in this red beans and rice.
Red Beans and Rice with “New Orleans Style” Sausage
- 8 ounces dry red kidney beans
- 8 ounces smoked bacon, roughly chopped
- 8 ounces ham, diced
- 1 cup finely chopped yellow onion
- 1 cup finely chopped bell pepper
- 3 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 8 cups chicken broth
- Kosher salt and freshly ground black pepper
- 1 package the best/closest you can get to andouille sausage at your local market
- 2 cups cooked rice
- 3 green onions, sliced
Cover the beans with 2-inches of water and refrigerate overnight.
Cook the bacon over medium heat in a large pot until crispy. Add the ham and cook until browned, about 4 minutes. Stir in the onion and bell peppers and cook until soft, about 5 minutes. Add the bay leaves, garlic powder, onion powder, cumin and cayenne pepper. Continue to cook for 3 minutes. Drain the beans and add to the pot. Add the chicken broth and bring to a boil. Reduce the heat and simmer for about 2 hours, or until the beans are very tender. Once the beans are tender, mash them against the side of the pot. Repeat approximately 10 times. Stir to distribute the mashed beans. Simmer about 20 more minutes. Add salt and pepper, to taste.
In a medium skillet, sear the sausage until golden brown, about 7 to 10 minutes per side.
To serve the red beans and rice, scoop cooked rice into the middle of a serving bowl. Ladle the red beans around the rice. Place a sausage link on top. Garnish with green onions.
Today I bought a new pair of shoes on a credit card. I prolly shouldn’t have, but after my real money got screwed up yesterday big time I needed some “retail therapy.” They were on clearance super cheap. And totally fit into my idea that I need to be more girly.
Like 4 times a year I get this notion that I could possibly be a girly girl and after I realize I would rather spend 10 more minutes under the covers then get up to do my makeup – it fades… But its the time of year that I give it a go again. I’ll let you know how that one turns out.