Shorty's Red Beans and Rice

Name: Shorty's Red Beans and Rice
Total time: 28800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 Green Bell Pepper - diced; 3 (15.5 oz) cans Red Beans (rinsed and drained). Substitute dry Red beans (prepped) and use both instead of water; 4 cloves garlic - minced; 3-4 stalks celery - diced; 1 onion - diced; 1 lb Andouille Sausage; 1/2 teaspoon Cayenne pepper; 2 bay leaves; 1/4 teaspoon rubbed sage; 6-8 cups water for dried beans, 4 for canned; 2 teaspoons Hot sauce (Tabasco); 1 tsp better than boullion

The Squid @cook_2997505

Traditional red beans and rice. Classic Cajun dish traditionally served on Mondays... Which was because ladies let the beans simmer all day while doing laundry.

THIS WILL TAKE ALL DAY, but it’s worth it! You can do some prep that will save you some time. It takes about 5hrs to COOK but the prep (chopping and bean soak) takes about an hour.

Start 10am if you’ve done zero prep.

Start at noon if you’ve prepped the beans and chopped the veggies and andouille sausage.

This freezes really well, so it’s a great dish to make a double-batch and freeze in smaller containers for several later meals.

Traditional red beans and rice. Classic Cajun dish traditionally served on Mondays... Which was because ladies let the beans simmer all day while doing laundry.

THIS WILL TAKE ALL DAY, but it’s worth it! You can do some prep that will save you some time. It takes about 5hrs to COOK but the prep (chopping and bean soak) takes about an hour.

Start 10am if you’ve done zero prep.

Start at noon if you’ve prepped the beans and chopped the veggies and andouille sausage.

This freezes really well, so it’s a great dish to make a double-batch and freeze in smaller containers for several later meals.

The Squid @cook_2997505

Traditional red beans and rice. Classic Cajun dish traditionally served on Mondays... Which was because ladies let the beans simmer all day while doing laundry.

THIS WILL TAKE ALL DAY, but it’s worth it! You can do some prep that will save you some time. It takes about 5hrs to COOK but the prep (chopping and bean soak) takes about an hour.

Start 10am if you’ve done zero prep.

Start at noon if you’ve prepped the beans and chopped the veggies and andouille sausage.

This freezes really well, so it’s a great dish to make a double-batch and freeze in smaller containers for several later meals.

Traditional red beans and rice. Classic Cajun dish traditionally served on Mondays... Which was because ladies let the beans simmer all day while doing laundry.

THIS WILL TAKE ALL DAY, but it’s worth it! You can do some prep that will save you some time. It takes about 5hrs to COOK but the prep (chopping and bean soak) takes about an hour.

Start 10am if you’ve done zero prep.

Start at noon if you’ve prepped the beans and chopped the veggies and andouille sausage.

This freezes really well, so it’s a great dish to make a double-batch and freeze in smaller containers for several later meals.

Saved

Ingredients

6-8hrs

8 servings

1Green Bell Pepper - diced
3 (15.5 oz)cans Red Beans (rinsed and drained). Substitute dry Red beans (prepped) and use both instead of water
4 clovesgarlic - minced
3-4 stalkscelery - diced
1onion - diced
1 lbAndouille Sausage
1/2 teaspoonCayenne pepper
2bay leaves
1/4 teaspoonrubbed sage
6-8 cupswater for dried beans, 4 for canned
2 teaspoonsHot sauce (Tabasco)
1 tspbetter than boullion

Saved

Steps

6-8hrs

1

Preheat oven to 350F
2

Let beans sit in water overnight.
OR Put beans in a pot with water. Bring to a boil. Cover beans, turn off burner and let sit for one hour. After one hr (or after an overnight soak) strain and rinse beans and set aside.
3

While the beans are soaking, dice up onion, bell pepper, celery, and andouille sausage into bean-sized bits as indicated above.
4

Brown andouille sausage over medium/high heat in a pot with a little oil. Should be slightly browned and crispy when done
5

Add vegetables and cook mixture over medium heat. Add garlic half about 5 minutes after beginning to sauté. Continue to sauté until the onions are translucent but not brown.
6

Add water to sautéed vegetables and sausage
7

Add rinsed and drained red beans to the vegetables and broth
8

Add thyme, rubbed sage, cayenne, and bayleaf to vegetable mixture
9

Bring pot to a simmer
10

After the beans come to a simmer, add a smidgen of water (2 tbsp) to the pan with the fried andouille. Then pour the browned andouille and the juice into to the beans.
11

Place your pot of beans uncovered into the oven on 350F or simmer on the stove for 2 hrs.
12

Squish one quarter of the beans against the side of the pot to create a cream base
13

Simmer for 2-3 more hours. You’ll know it’s done when the base is a bit creamy and thickened to your liking
14

30 min before you’re ready to eat, make rice
15

Serve over rice of your choosing