Name: Red Beans and Rice
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M1DT2H45M0.000S
Yield: 4-6 servings
Ingredients: 1 quart dry red beans; 1 cup diced bacon; 4 stalks celery, diced; 1 onion, diced; 1 green bell pepper, diced; 4 smoked andouille sausages, sliced; 2 quarts chicken stock base, or more as necessary; 2 tablespoons Worcestershire sauce; 1 tablespoon Louisiana-style hot sauce; 1 tablespoon salt, or more to taste; Cooked rice, for serving

Directions

Add the beans and 4 quarts cold water to a large container. Allow to soak for 24 hours, then strain out the water.
Place the bacon in a large pot over medium heat. Cook until the bacon is rendered and most of the fat is in the pot and it starts to brown. Add the celery, onion and peppers and cook until the liquid is gone. Add the smoked sausage and cook for 2 minutes. Add the stock to the pot and bring to a simmer for 20 minutes. Add the soaked beans. Add enough stock to cover the beans by 1 inch. Let the beans cook until they are all soft and begin to break apart, 1 to 2 hours. Season with the Worcestershire, hot sauce and salt. Serve over rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Bywater, Los Gatos, CA

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