RED BEANS AND RICE

By Waverly • May 13, 2011 • 0 Comments

⎙

Author Notes: Red beans and rice is beautiful: it is inexpensive, simple to make, and delicious. Multiply the recipe to feed as many as you wish. While there are not many ways to vary such a basic mixture, I used this particular version because it is from Treebeards, a rock-steady restaurant that has been serving Cajun food to Houstonians for decades. I have tweaked it but just barely. Double the recipe when you make it. It freezes beautifully. I think the best way to serve it is at a party. Serve red beans and rice with French bread or cornbread. - Waverly

Serves 6-8

1 pound dried, light red kidney beans
4 quarts water, divided
2 large yellow onions, chopped
2 ribs celery with leaves, chopped
1 large green bell pepper, chopped
2 1/2 teaspoons salt
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried oregano
1 1/4 teaspoon garlic powder
1 teaspoon cayenne pepper
2 bay leaves
1 lb. andouille sausage
salt and pepper to taste
6 servings hot cooked rice
garnishes: grated cheddar cheese and chopped green onions

SOAK THE BEANS: wash and drain beans. In a 4-quart saucepan, combine 2 quarts water and beans and soak overnight.
THE NEXT DAY, YOU ARE READY TO GO: The next day, drain the water. Add 2 quarts fresh water. Add yellow onions, celery, and bell pepper to beans and bring to boil. Cover, reduce heat and SIMMER until beans are soft and begin to thicken, about 1 1/2 hours. Do not stir too much or the beans will get mushy. Stir in salt, thyme, oregano, garlic powder, cayenne, bay leaves, and sausage. Simmer until beans are tender, about 30 minutes more.
SERVE: Serve beans over hot rice. Season to taste with salt and pepper. Garnish with cheese and green onions. Serve with slices of French bread or with cornbread.