Danie główne
Louisiana Red Beans and Rice
2 godz. 30 minPorcje: 6Nutri-Score B€€
B
2 godz. 30 min
2 godz. 30 minLouisiana Red Beans and Rice
czego potrzebujesz
Składniki
dry red beans (soaked 8 hours or overnight, drained)Spiżarnia454 g
andouille sausage (sliced)Mięso397 g
red bell pepper (small, diced)Warzywa i owoce1 kawałek- green bell pepper (small, diced)Warzywa i owoce1 kawałek
onion (diced)Warzywa i owoce0,5 kawałki- celery (stalks, diced)Warzywa i owoce2 kawałki
garlic (cloves, minced)Warzywa i owoce6 kawałki
dried oregano (1 tsp)Przyprawy1 g
paprika (1/2 tsp)Przyprawy1 g
dried thyme (1/2 tsp)Przyprawy500 miligramy- bay leavesPrzyprawy2 kawałki
- vegetable broth (6 cups)Spiżarnia1,4 litry
cooked rice (of choice, for serving)Produkty zbożowe900 g
na porcję
Wartości odżywcze
432kcal
- Węglowodany
- 57 g
- Białko
- 18 g
- Tłuszcz
- 15 g
czego użyjesz
Przybory
Garnek
Durszlak- Tłuczek do ziemniaków
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Cook the vegetables
- Add the diced red pepper, green pepper, onion, celery and garlic to the same pot.
- Cook until tender, stirring occasionally.
- Krok 4
Add seasonings and broth
- Stir in the oregano, paprika, thyme and bay leaves.
- Pour in the vegetable broth.
- Krok 5
Add beans and sausage
- Drain the soaked beans.
- Add the beans and the reserved sausage to the pot.
- Krok 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.
- Krok 7
Serve
- Spoon the red beans over cooked rice of choice.