Name: Red Beans and Rice
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M1DT3H45M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pound dried red kidney beans; 8 cups vegetable or chicken stock, plus more as needed; 2 tablespoons vegetable oil; 1 large onion, chopped; 3 stalks celery, chopped; 1 green bell pepper, seeded and chopped; 1 1/2 pounds seasoning meats, such as tasso, ham ends, ham bone or pickled pork, chopped; 1 clove garlic, chopped; 1/4 cup liquid smoke; 1/4 cup Worcestershire Sauce; 2 tablespoons granulated garlic; 1 tablespoon granulated onion; 1 tablespoon freshly ground black pepper; 1 tablespoon brown sugar, optional; 2 to 3 dried bay leaves; Kosher salt; 8 ounces pecan- or hickory-smoked andouille sausage, sliced on the bias; 1 1/2 cups long-grain white rice; 1/2 cup chopped green onions; 1/2 cup roughly chopped fresh parsley; Louisiana-style hot sauce, for serving; Yellow or Creole mustard, for serving

Directions

Put the beans in a large bowl and add enough stock to cover by about 1 inch. Cover and refrigerate for 24 hours. (Water is not recommended for soaking the beans as it adds nothing to the flavor and does not soften the beans quite as well as stock does.)
Add 1 tablespoon of the vegetable oil to a large saute pan over medium heat. Add the onions and cook until translucent, 2 to 3 minutes. Then add the celery and bell peppers, and cook until softened, slightly brown and giving off a pleasant aroma, about 3 minutes. Then add the seasoning meats and chopped garlic, and cook until browned, 4 to 5 minutes. Divide in half and reserve.
Remove the beans from the refrigerator (they will have expanded nicely and their skins should be bursting by now). Add the beans and soaking liquid to a large stockpot, and add additional stock to cover the beans by several inches.
Set the stockpot on the stove, bring it to a slight boil and reduce to a heavy simmer. Stirring vigorously, add the liquid smoke, Worcestershire sauce, granulated garlic, granulated onion, black pepper, brown sugar if using, bay leaves and half of the seasoning meat mixture. Simmer for 2 1/2 to 3 hours. (To get "New Orleans cream-style" beans, which are preferable, you can continue to simmer until the beans break down, about 1 hour more.) Season with salt, remove from the heat and let cool in the stockpot to room temperature. Refrigerate overnight. (The beans can be eaten after seasoning with salt, but refrigerating them overnight improves the flavor of the dish.)
Remove the stockpot from the refrigerator and gently reheat on the stove, stirring in 1/2 cup stock to loosen up the coagulated bean mixture. When the beans reach a boil, reduce to a heavy simmer, stirring frequently as to not let the beans at the bottom of the pot burn. Taste and adjust the seasoning as desired.
Heat the remaining 1 tablespoon vegetable oil in a small saute pan over medium heat. Add the andouille sausage and cook until brown on both sides, about 1 minute per side.
Bring 3 cups water to a boil in a small stockpot. Add the rice, bring it back to a boil and cook for 3 minutes. Cover the stockpot, remove from the heat and let steam for 15 minutes. Remove the lid and transfer the rice to a small baking sheet to cool slightly.
Reheat the remaining seasoning meat mixture. Divide the seasoning meat mixture, beans and andouille sausage among bowls, top with a scoop of rice, and sprinkle with the green onions and parsley. Serve with hot sauce and mustard.

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

Recipe courtesy of The Little Jewel of New Orleans, Los Angeles, CA

Red Beans and Rice

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