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Red Beans and Rice

What’s a more classic dish than red beans and rice? While its roots are in the South, we think it should have a home everywhere due to its unmistakable flavors and heartiness that lend comfort during the fall and winter months. 

Here’s our take, based largely on this excellent recipe from Kim Severson, but adapted for ready-to-eat Organic Impulse Red Beans. https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice

Yields: 2 generously, 4 as a side dish

Red Beans and Rice

WHAT YOU NEED:

• 1 jar (19 oz) Organic Red Impulse Beans, including their liquid
• ½ lb andouille sausage, sliced
• 3 Tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 small rib of celery, sliced
• 1 small red bell pepper, diced
• 1 tsp salt, plus more to taste
• 3/4 tsp black pepper
• 3 bay leaves
• 1 tsp dried basil
• ½ tsp rubbed sage (can omit, but it is fantastic if you can find it)
• ½ c chopped parsley
• 4 green onions, sliced
• White rice, for serving

WHAT YOU DO:

  1. Skip the soaking and make the beans:
    In a medium saucepot, heat 3 Tbsp olive oil over medium. Add the andouille sausage and cook until browned on the outside and fully cooked through. Then add 1 small diced onion, stirring and cooking until translucent. Then add the 2 minced garlic cloves, 1 sliced rib of celery, 1 small diced red pepper and stir and cook for 2-3 minutes. Add the beans and their liquid from the jar, then add ½ c water to the jar, shake around to get the rest of the bean liquid out and pour into the saucepot. Add 1 tsp salt, ¾ tsp black pepper, 3 bay leaves, 1 tsp dried basil, ½ tsp rubbed sage, stir until incorporated and top with a lid.
  2. Sim simmer:
    Bring the mixture to a boil, then lower the heat to low and let simmer for 25-30 minutes.
  3. Plate it up:
    Put some white rice in a bowl and top with about a cup of red bean mixture. Top with chopped parsley and green onions.

Made with:

The Charmer

Red Beans
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