Red Beans and Rice

Name: Red Beans and Rice
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 1 serving
Cuisine: American
Ingredients: 90 g dried red kidney beans; 60 g andouille sausage; 30 g smoked ham or tasso; 1 tsp vegetable oil; 60 g onion; 40 g celery; 40 g green pepper; 2 cloves garlic; 600 ml water; 1 bay leaf; 0.25 tsp dried thyme; 0.25 tsp cayenne pepper; 0.25 tsp black pepper; 0.5 tsp salt; 60 g long-grain white rice; 120 ml water; 1 spring onion; hot sauce

The Monday-night pot of Louisiana Creole kitchens: red kidney beans simmered slowly with andouille, smoked ham and the Creole trinity until the liquid turns thick and creamy, spooned over fluffy long-grain rice and finished with spring onion and hot sauce.

Lunch & dinner 25g+ protein 8g+ fibre

135 min15 prep · 120 cookEasy688 kcalper serving

Method

The night before, put 90 g of dried red kidney beans in a bowl, cover with plenty of cold water so they stay submerged as they swell, and leave to soak 8 hours or overnight. Drain and rinse before cooking.
Heat 1 tsp of vegetable oil in a heavy pot or small Dutch oven over medium heat. Add 60 g of sliced andouille and 30 g of diced smoked ham and fry 5 minutes, stirring, until the sausage edges are browned and the fat has rendered out.
Add 60 g of finely chopped onion, 40 g of diced celery and 40 g of diced green pepper — the Creole trinity — and cook 7 minutes over medium heat until soft and translucent, scraping up the browned bits from the base. Stir in 2 cloves of minced garlic and cook 1 minute more, until fragrant.