Red Beans and Rice with Sausage
Here is your basic Cajun side dish, elevated to entree status with the addition of the sausage. Note: This recipe requires advance preparation.

Ingredients


  • 1 pound dried red beans, not kidney beans, sorted and rinsed

  • 2 tablespoons vegetable oil (if using a fatty sausage, render some of the fat from the meat)

  • 1 large onion, chopped

  • 6 to 8 cloves garlic, chopped

  • 1 stalk celery, chopped

  • 2 tablespoons chopped fresh parsley

  • 1 bay leaf

  • 1 pound tasso, andouille, or other sausage, such as garlic sausage, cut diagonally into 3/4-inch slices

  • 1 to 2 teaspoons ground cayenne

  • 8 to 10 cups water

  • 4 to 5 cups cooked white rice

  • Chopped parsley for garnish



Instructions


Cover the beans with water and let stand overnight.

Heat the oil in a large pot. Saute the onion, garlic, and celery in the oil until soft. Add the beans, parsley, bay leaf, tasso, cayenne, and water. Bring to a boil, lower the heat and simmer until the beans are soft, about 1 to 2 hours.

As it cooks, the beans may start to get creamy. If the beans get soft and the broth is still thin, take a few beans, put them in a sieve, and mash through with a wooden spoon.

Serve over the rice and garnished with plenty of chopped parsley.

Servings
6 to 8
Servings
6 to 8