Main
Red Beans and Rice
3 hServes 6Nutri-Score C€
C
3 h
3 hRed Beans and Rice
what you need
Ingredients
dried red beans (rinsed and soaked 1–2 hours)Pantry450 g
andouille sausage (chopped into small pieces)Meat300 g
butter (for sautéing)Dairy30 g
bell pepper (chopped)Produce1 piece
onion (chopped)Produce1 piece
white wine (to deglaze the pan)Beverages60 ml
flour (to thicken the beans)Pantry15 g
garlic powderSpices5 g
onion powderSpices5 g- Tony's seasoningSpices8 g
- smoked pork (smoked meat, chopped)Meat300 g
- chicken brothPantry1.9 litres
- bay leavesSpices2 pieces
cooked rice (for serving)Grains600 g
parsley (chopped, for garnish)Produce10 g
per serving
Nutrition
501kcal
- Carbs
- 57 g
- Proteins
- 29 g
- Fat
- 18 g
what you’ll use
Tools
Frying pan
Stockpot- Stovetop
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 7
Plate and serve
- Spoon the red beans over rice.
- Finish with a little chopped parsley and serve with cornbread.