Make Ahead

MB's Mardi Gras Red Beans and Rice

by:
June  1, 2012
0
0 Ratings
  • Serves 6-8
Author Notes

We usually celebrate Mardi Gras every year. This is a recipe I have used for over 20 years, and it always gets rave reviews, even from those who aren't fond of beans. The original recipe came from The Little New Orleans Cookbook by Gwen McKee, and I altered it to give it more flavor. After I soak the beans overnight, I usually cook this recipe in my slow cooker. I also make homemade muffalettas or French bread and fresh baked king cake to serve with this. —gr8chefmb

What You'll Need
Ingredients
  • 1 pound dried kidney beans
  • 4 tablespoons extra virgin olive oil or vegtable oil
  • 1 large white onion, cut into 1/2-inch dice
  • 5-6 garlic cloves, finely minced
  • 3 ribs celery, cut into 1/2-inch dice
  • 1 pound smoked or andouille sausage, cut into 1-inch pieces
  • 2-14 ounces cans beef broth
  • 1-2 tablespoons Worcestershire sauce
  • 1-2 bay leaves, fresh or dried
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1-1/2 teaspoons gumbo filé [ground sassafras leaves] + extra for garnish [preference is Tony Chachere’s brand]
  • 1/2 cup fresh chopped parsley + extra for garnish
  • Ground cayenne pepper to taste
  • Fresh ground black pepper to taste
  • Hot cooked rice
  • 2-3 green onions, thinly sliced for garnish
Directions
  1. Place beans in colander and pick through to remove debris (i.e. bad beans, dirt clumps, rocks. etc.). Rinse beans two or three times; place in Dutch oven and add enough cold water to cover beans by 2 inches. Cover and soak overnight. Drain beans and rinse; leave in colander.
  2. Add oil to Dutch oven and place over medium to medium-high heat; add onion, garlic, celery and bell pepper. Saute, stirring occasionally, just until veggies start to soften. Add sausage and cook for 3-4 minutes longer. Add beef broth, Worcestershire, bay leaves, thyme, basil, gumbo filé and parsley along enough water to cover beans by 2 inches. Bring to boil; cover and reduce heat to simmer and cook beans for 1-2 hours, or until beans get tender, stirring occasionally. Use back of spoon to mash some of the beans for a creamier texture. Season to taste with ground cayenne, salt and pepper.
  3. Place rice in bottom of bowl and top with beans. Sprinkle additional parsley, gumbo filé and green onions over beans. Serve with hot crusty bread. Bon appétit!
  4. NOTE: If you don’t want to soak beans overnight, place beans over high heat and bring to boil. Turn heat off and allow beans to sit for 1 hour. Proceed with recipe as directed. To make this vegetarian, omit sausage and substitute beef broth with vegetable stock. I usually do this recipe in my CrockPot. I just put everything in the CrockPot and cook on low for 6-7 hours or high for 3-4 hours.
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