Red Beans and Rice
Ingredients:
- 1/2 pound andouille, quartered
- 1/3 pound of dried beans
- 1 red bell pepper, diced
- 1 onion, diced
- 2 stalks celery, diced
- 3 cloves of garlic, minced
- 1 bay leaf
- dried thyme
- cayenne pepper
- 1.5 cups of Jasmati rice w/ chicken boullion
Method:
- Cook the beans in 2 inches of water with bay leaf for 3 hours
- Once the beans are near cooked, start the rice s/ boullion
- Saute andouille until browned and reserve meat to the side
- Cook all veggies in the andouille fat
- Return andouille to the pan and season with thyme and cayenne
- Mash 1/2 of the beans and pour the bean sludge into the veggies
- Thin out as necessary, season as needed
- Serve on top of rice