I have been making Red Beans and Rice since I got married 30+ years ago. It is delicious, economical, and all ages love it.
An adaptation of a Cajun classic!
Red Beans and Rice
1 pound dried red beans
4 cups water
4 cups chicken stock
24 ounces (two 12-ounce packages) nitrite free Andouille sausage
1 onion, diced
5 cloves of garlic, minced
3/4 teaspoon cumin
3/4 teaspoon ground coriander
3/4 teaspoon oregano
1/4 teaspoon ground cinnamon
hot, steamed rice
chopped, fresh parsley
Rinse beans in a colander and sort, discarding any stones, debris, or broken beans.
Slice links of sausage into 1/4 inch slices. Chop onion. Mince cloves of garlic.
Saute sausage in a large Dutch oven with onion and garlic. Cook until onions are wilted, and sausage is caramelized.
Add rinsed and sorted beans and all seasonings. Bring to a boil. Simmer covered for 3-4 hours.
When beans are done, smash 85-90 percent of them. (You can use a potato masher.) The mixture should look very creamy.
Serve over hot, steamed rice.
The plate is Fiesta by Homer Laughlin proudly made in America!