Plat
Red Beans and Rice
3 hPour 6Nutri-Score C€
C
3 h
3 hRed Beans and Rice
ce qu’il vous faut
Ingrédients
dried red beans (rinsed and soaked 1–2 hours)Épicerie450 g
andouille sausage (chopped into small pieces)Viandes300 g
butter (for sautéing)Produits laitiers30 g
bell pepper (chopped)Fruits et légumes1 morceau
onion (chopped)Fruits et légumes1 morceau
white wine (to deglaze the pan)Boissons60 ml
flour (to thicken the beans)Épicerie15 g
garlic powderÉpices5 g
onion powderÉpices5 g- Tony's seasoningÉpices8 g
- smoked pork (smoked meat, chopped)Viandes300 g
- chicken brothÉpicerie1,9 litres
- bay leavesÉpices2 morceaux
cooked rice (for serving)Céréales600 g
parsley (chopped, for garnish)Fruits et légumes10 g
par portion
Nutrition
501kcal
- Glucides
- 57 g
- Protéines
- 29 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Poêle
Marmite- Plaque de cuisson
pas à pas
Préparation
- Étape 1
Wash and soak the red beans
- Rinse the red beans thoroughly under cold water.
- Let them soak for about 1 to 2 hours before cooking.
- Étape 2
Brown the sausage
- Chop the andouille sausage into small pieces and place them in a pan.
- Add the butter and sauté the sausage.
- Sprinkle in a little extra seasoning before adding the vegetables.
- Étape 3
Add the vegetables and deglaze
- Add the chopped bell pepper and onion and cook until softened.
- Pour in the white wine to deglaze the pan and add extra flavor.
- Étape 4
Thicken and season
- Stir in the flour to thicken the dish instead of mashing the beans.
- Season with garlic powder, onion powder and Tony's seasoning, then mix well.
- Étape 5
Add smoked meat, beans and broth
- Add the smoked pork (or smoked turkey) and the soaked beans.
- Pour in the chicken broth and add the bay leaves.
- Étape 6
Simmer until thick
- Bring to a low to medium simmer.
- Cook for a couple of hours, stirring gradually every 30 minutes, until the beans start to thicken.
- Étape 7
Plate and serve
- Spoon the red beans over rice.
- Finish with a little chopped parsley and serve with cornbread.