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Louisiana Red Beans and Rice
2 Std. 30 Min.Für 6Nutri-Score B€€
B
2 Std. 30 Min.
2 Std. 30 Min.Louisiana Red Beans and Rice
was Sie brauchen
Zutaten
dry red beans (soaked 8 hours or overnight, drained)Vorräte454 g
andouille sausage (sliced)Fleisch397 g
red bell pepper (small, diced)Obst & Gemüse1 Stück- green bell pepper (small, diced)Obst & Gemüse1 Stück
onion (diced)Obst & Gemüse0,5 Stücke- celery (stalks, diced)Obst & Gemüse2 Stücke
garlic (cloves, minced)Obst & Gemüse6 Stücke
dried oregano (1 tsp)Gewürze1 g
paprika (1/2 tsp)Gewürze1 g
dried thyme (1/2 tsp)Gewürze500 mg- bay leavesGewürze2 Stücke
- vegetable broth (6 cups)Vorräte1,4 Liter
cooked rice (of choice, for serving)Getreide900 g
pro Portion
Nährwerte
432kcal
- Kohlenhydrate
- 57 g
- Eiweiß
- 18 g
- Fett
- 15 g
was Sie verwenden
Utensilien
Kochtopf
Seiher- Kartoffelstampfer
Schritt für Schritt
Zubereitung
- Schritt 1
Soak the beans
- Place the dry red beans in a large bowl and cover with water, about two inches above the beans.
- Soak for 8 hours or overnight.
- Schritt 2
Brown the sausage
- Brown the sliced andouille sausage in a soup pot over medium heat.
- Set the sausage aside, keeping the rendered fat in the pot.
- Schritt 3
Cook the vegetables
- Add the diced red pepper, green pepper, onion, celery and garlic to the same pot.
- Cook until tender, stirring occasionally.
- Schritt 4
Add seasonings and broth
- Stir in the oregano, paprika, thyme and bay leaves.
- Pour in the vegetable broth.
- Schritt 5
Add beans and sausage
- Drain the soaked beans.
- Add the beans and the reserved sausage to the pot.
- Schritt 6
Simmer until tender
- Simmer, partially covered, until the beans are tender.
- Remove a cup of beans, mash them, then return them to the pot to thicken the sauce.
- Schritt 7
Serve
- Spoon the red beans over cooked rice of choice.