This authentic Red Beans and Rice recipe captures the essence of Louisiana comfort food. Slow-cooked until tender, the kidney beans absorb the rich flavors of Andouille sausage, Tasso ham, and a blend of traditional Cajun spices. The dish features a creamy texture achieved by mashing some beans into the broth, thickened naturally with file powder at the end. It is a perfect weeknight dinner or a comforting meal for the whole family. The smoky, savory profile is balanced by fresh celery, onions, and a hint of heat from jalape&# 195;±os. Serve it hot with a side of green onions for an extra burst of freshness. This easy-to-make dish requires minimal prep but delivers maximum flavor, making it a staple in any home cook’s repertoire.
Red Beans & Rice (Chef Du Jour
Description
This authentic Red Beans and Rice recipe captures the essence of Louisiana comfort food. Slow-cooked until tender, the kidney beans absorb the rich flavors of Andouille sausage, Tasso ham, and a blend of traditional Cajun spices. The dish features a creamy texture achieved by mashing some beans into the broth, thickened naturally with file powder at the end. It is a perfect weeknight dinner or a comforting meal for the whole family. The smoky, savory profile is balanced by fresh celery, onions, and a hint of heat from jalape&# 195;±os. Serve it hot with a side of green onions for an extra burst of freshness. This easy-to-make dish requires minimal prep but delivers maximum flavor, making it a staple in any home cook's repertoire.Ingredients
Directions
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Rinse the light red kidney beans and cover with cold water. Soak overnight, then drain.
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In a 4-quart pot, combine the diced yellow and red onions, chopped celery, seeded jalapeño, and spices (bay leaf, white pepper, Pork Magic, oregano, basil, black pepper, crushed red pepper, roasted garlic).
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Sauté the vegetable and spice mixture over low heat until the vegetables are soft, about 10 to 15 minutes.
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Add the drained beans, sliced Andouille sausage, diced Tasso ham, and pickled pork to the pot.
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Cover the ingredients with water and bring to a boil. Cook over high heat for 1 hour.
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Reduce the heat to low and simmer uncovered for an additional 40 minutes, stirring occasionally.
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Stir in the file powder and cook for 2 more minutes to thicken the stew.
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Serve hot over a bed of cooked white rice, garnished with sliced green onions.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 111.5kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 25.9mg2%
- Total Carbohydrate 21.4g8%
- Dietary Fiber 6.1g25%
- Sugars 5.7g
- Protein 6.3g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not add salt until the end of cooking, as it can toughen the beans.
File powder should be added at the very end and not boiled, as boiling can make the dish gritty and lose its flavor.
For a vegan version, omit the Andouille sausage, Tasso ham, and pickled pork. Use vegetable broth instead of water for added flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a night in the fridge.
If you don't have time to soak the beans overnight, you can use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Drain and proceed with the recipe.
