Plat
Louisiana Red Beans and Rice
2 h 30Pour 6Nutri-Score B€€
B
2 h 30
2 h 30Louisiana Red Beans and Rice
ce qu’il vous faut
Ingrédients
dry red beans (soaked 8 hours or overnight, drained)Épicerie454 g
andouille sausage (sliced)Viandes397 g
red bell pepper (small, diced)Fruits et légumes1 morceau- green bell pepper (small, diced)Fruits et légumes1 morceau
onion (diced)Fruits et légumes0,5 morceaux- celery (stalks, diced)Fruits et légumes2 morceaux
garlic (cloves, minced)Fruits et légumes6 morceaux
dried oregano (1 tsp)Épices1 g
paprika (1/2 tsp)Épices1 g
dried thyme (1/2 tsp)Épices500 milligrammes- bay leavesÉpices2 morceaux
- vegetable broth (6 cups)Épicerie1,4 litres
cooked rice (of choice, for serving)Céréales900 g
par portion
Nutrition
432kcal
- Glucides
- 57 g
- Protéines
- 18 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Marmite
Passoire- Presse-purée
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Cook the vegetables
- Add the diced red pepper, green pepper, onion, celery and garlic to the same pot.
- Cook until tender, stirring occasionally.
- Étape 4
Add seasonings and broth
- Stir in the oregano, paprika, thyme and bay leaves.
- Pour in the vegetable broth.
- Étape 5
Add beans and sausage
- Drain the soaked beans.
- Add the beans and the reserved sausage to the pot.
- Étape 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.
- Étape 7
Serve
- Spoon the red beans over cooked rice of choice.