This is one of the most requested meals in my house. Because of its heartiness and flavor I make this meal several times a year. The idea of red beans and rice was taught to me by my sister when I was 14 years old. I have since improved the nutritional quality of this delicious home-style meal.
Serve this in a bowl with crumbled cornbread on top and a plated side salad. Sometimes I substitute the sausage and serve the beans with rice and corn bread when I’m in a budget bind.
- 1 teaspoon olive oil
- 1 pound andouille sausage, halved lengthwise and cut into 1-inch pieces
- 1 medium onion, diced small
- 2 garlic cloves, finely chopped
- 1 bag (1 pound) dried, small red beans, soaked overnight and drained
- salt and pepper to taste
In a large saucepan, heat oil over medium. Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes. Using a slotted spoon, transfer to a plate. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 cups water; bring to a boil. Reduce to a simmer, partly cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper.
Note: When you have 30 minutes cooking time left on the bean mixture, start your cornbread so you will serve both hot and fresh!