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 red kidney beans
4 cups water
4 cups chicken stock
24 ounces (Two 12-ounce packages) Andouille sausage (I use Sam’s Choice Uncured)
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 cooked rice (I use Uncle Ben’s Whole Grain Brown 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 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.
Ladle into bowls and add one large scoop of warm rice to the center of the bowl. Sprinkle with fresh chopped parsley and a dash of hot sauce.