Monday Red Beans and Rice

Name: Monday Red Beans and Rice
Yield: about 6 serving
Cuisine: American
Ingredients: 1 lb Andouille sausage; 1 lb ham chunks; 4 cans light red kidney beans; 1 cup chopped onions; 1 cup chopped celery; vegetable broth; 1 (12 oz) can beer; to taste Zatarain's gumbo file; to taste Tony Chachere's seasoning; to taste Tabasco sauce; cooked rice for service

alley927cat @cook_7853600

In the New Orleans area, Red Beans and Rice is a tradition on Mondays. In times past, leftover meats from Sunday became part of the recipe for Red Beans and Rice. Since there are no leftovers in my house, I have come to rely on Andouille sausage and ham chunks for the meat ingredients. I take short cuts because traditional southern recipes can be an all day long affair for which I do not have time.

alley927cat @cook_7853600

Saved

Ingredients

about 6 serving

1 lbAndouille sausage
1 lbham chunks
4 canslight red kidney beans
1 cupchopped onions
1 cupchopped celery
vegetable broth
1 (12 oz)can beer
to tasteZatarain's gumbo file
to tasteTony Chachere's seasoning
to tasteTabasco sauce
cooked rice for service

Saved

Steps

1

Sweat meat, onions, celery in a Dutch oven with seasonings, deglaze with vegatable broth.
2

Add the 4 cans of beans, including the liquid and scraping the bean liquor from the bottom of each can and add to pot. Stir until ingredients are incorporated.
3

Add the beer, and stir gently. Cook until reduced by half, should take about 1 hour to 90 minutes on medium heat. Stir often to prevent sticking.
4

Allow to cool at least 15 minutes, serve over rice, season to taste, enjoy.