How to make authentic New Orleans' Red Beans and Rice

Any local from New Orleans has their own favorite version of Red Beans and Rice, but locals (and "honorary locals" alike) find it hard to get the "real thing" outside the city. Fret no more! You can cook up a mess of the real thing, whether you live north or south of the Maison Dixon line. It's an easy recipe to double, freezing the leftovers for another meal.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 pound dry kidney beans
• 2 onions, diced
• 2 green bell peppers, diced
• 6 celery ribs, diced
• 6 cloves garlic, minced
• 1-2 pounds sausage: andouille if you can find it, regular smoked sausage if not, sliced into bite size pieces
• 1 tsp. minced fressh cilantro
• 1 tsp. dried thyme
• 1 tbls. worcestershire sauce
• 1 tsp. red pepper
• 1 tbls. black pepper
• salt to taste
• 1 tsp. Old Bay Seasoning
• 2 cups white rice, cooked per package instructions
• 1 large pot
• 1 saute pan
• spray cooking oil
• hot sauce to taste (Crystal, Tabasco, etc.)
• 3 cups chicken stock

1. Empty beans into a large pot, cover with water and soak overnight. If you don't have time to soak overnight, a few hours will do.

2. After soaking, empty the beans into a collander, and rinse out the pot. Place the beans back into the clean pot, covering the beans with water (about an inch above your bean line.) Place on the stovetop, bring to boil. Once boiling, reduce heat to medium, and continue to boil for 1 hour, checking the beans every 15 minutes to be sure they're still covered in water.

3. While the beans are simmering, spray a saute pan with cooking spray, and place over medium high heat. Add the onions, sauteing for 3 minutes. Add the bell pepper and celery, sauteing another 2 minutes. Add the garlic, and saute for 3 minutes. When complete, take your saute pan off the heat and set aside.

4. When the beans have boiled for an hour, discard the water by emptying the beans into a collander. Return the beans to the pot over medium heat. Add the onion/green pepper/celery/garlic mix. Add the rest of the ingredients, adding the chicken stock last. Stir. Add water to cover the ingredients, and bring to a boil.

5. Once boiling, reduce heat to medium/medium low. You want only a slight simmer for the next two hours, stirring frequently to avoid sticking to the bottom. The more you stir the beans, the thicker they become. If the beans are too thick, turn the heat up and boil some of the liquid down. Feel free to adjust the seasoning with more hot sauce. If you like a very creamy texture, mash some of the beans and return to the pot. Once your beans are cooked, ladle over bowls of rice and enjoy!

Tips & Warnings

• This recipe is wonderful warmed up the next day, or doubling the recipe to freeze for another meal.
• To make the recipe vegetarian, replace chicken broth with either all water or use vegetable broth, remove sausage, but add 1 tablespoon liquid smoke.
• For a lighter version, use turkey sausage (but add 1 teaspoon liquid smoke.)
• If you find it's too spicy, add half a cup of dark beer.