How to Cook Red Beans, Sausage and Rice
The dish of red beans, sausage, and rice is one of the signature staples of the New Orleans diet. This dish requires four or more hours of preparation but not a lot of the cook's attention. Traditionally prepared on Monday, it was often placed on the stove while the cook handled laundry. Since fewer amateur cooks have less time to spend on a meal, consider using a crock pot where it can simmer all day. Does this Spark an idea?
Things You'll Need
- Kidney beans (red beans)
- Smoked sausage
- 2 pots
- Rice
- Celery
- Onions
- Bell pepper
Instructions
-
-
1
Soak the beans over night in plenty of water. The next morning, drain the bowl or container of water.
-
2
Cut the trinity (bell pepper, onion, and celery). Cook on a stovetop until the onions are semi-transparent.
-
-
3
Place the beans and water to the trinity in a pot. Add pepper, salt, and/or Cajun seasoning and stir. Adjust the heat to medium-high or at a temperature around 250 degrees and let sit.
-
4
After they have cooked for two hours, check on the beans to make sure they are softening. The beans should look bloated. Add more salt and pepper to taste.
-
5
Cut smoked sausage into inch-width pieces. Place into the pot and stir.
-
6
Let the pot sit for two more hours.
-
7
Taste one of the beans to make sure it is the right consistency. It should be extremely soft all the way through. Make sure the sausage slices have absorbed fluid and look plump.
-
8
Boil water at a high temperature. Place rice in boiling water. Turn down the temperature to medium. The rice should be ready within twenty minutes. Check consistency before serving.
-
9
Serve red beans and sausage over fresh rice on a plate.
-
1
