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Louisiana Red Beans and Rice
2 u 30 minVoor 6Nutri-Score B€€
B
2 u 30 min
2 u 30 minLouisiana Red Beans and Rice
wat je nodig hebt
Ingrediënten
dry red beans (soaked 8 hours or overnight, drained)Voorraadkast454 g
andouille sausage (sliced)Vlees397 g
red bell pepper (small, diced)Groente en fruit1 stuk- green bell pepper (small, diced)Groente en fruit1 stuk
onion (diced)Groente en fruit0,5 stukken- celery (stalks, diced)Groente en fruit2 stukken
garlic (cloves, minced)Groente en fruit6 stukken
dried oregano (1 tsp)Kruiden en specerijen1 g
paprika (1/2 tsp)Kruiden en specerijen1 g
dried thyme (1/2 tsp)Kruiden en specerijen500 mg- bay leavesKruiden en specerijen2 stukken
- vegetable broth (6 cups)Voorraadkast1,4 liter
cooked rice (of choice, for serving)Granen900 g
per portie
Voedingswaarden
432kcal
- Koolhydraten
- 57 g
- Eiwitten
- 18 g
- Vetten
- 15 g
wat je gebruikt
Keukengerei
Soeppan
Vergiet- Pureestamper
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Cook the vegetables
- Add the diced red pepper, green pepper, onion, celery and garlic to the same pot.
- Cook until tender, stirring occasionally.
- Stap 4
Add seasonings and broth
- Stir in the oregano, paprika, thyme and bay leaves.
- Pour in the vegetable broth.
- Stap 5
Add beans and sausage
- Drain the soaked beans.
- Add the beans and the reserved sausage to the pot.
- Stap 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.
- Stap 7
Serve
- Spoon the red beans over cooked rice of choice.