New Orleans red beans and rice

Name: New Orleans red beans and rice
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 tins (2×400 g) red kidney beans, drained and rinsed; 200 g long-grain rice; 150 g smoked sausage (andouille or spicy Hungarian), sliced; 1 tbsp oil; 1 large onion, finely chopped; 1 green pepper, finely chopped; 2 celery sticks, finely chopped; 3 garlic cloves, crushed; 1 tsp Cajun seasoning; 1 bay leaf; 300 ml chicken stock; salt, hot sauce

Time: 1 hr4 servingsapprox. 600 kcal / serving (estimated)approx. 24 g protein / serving

Red beans and rice is the traditional Monday dish of New Orleans: the Sunday ham bone and leftovers were cooked with beans on wash day. Today smoked sausage and Cajun spices give the flavour, and rice turns it into a creamy, filling meal.

New Orleans red beans and rice (illustration)

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Method

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Cook the rice in salted water according to the packet and keep it warm.
In a large pot, brown the sausage in the oil over medium heat for 3-4 minutes, then remove.
In the fat left behind, soften the onion, pepper and celery for 6-7 minutes, then add the garlic and Cajun seasoning.
Add the beans, sausage, bay leaf and stock, bring to the boil and simmer gently for 25-30 minutes.
Mash about a quarter of the beans in the pot with a wooden spoon or potato masher so the sauce becomes creamy and thick.
Remove the bay leaf, season with salt, and serve over the rice with hot sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Mashing part of the beans gives the traditional silky gravy without any added cream.
The "holy trinity" (onion, pepper, celery) lays the flavour base, so don't skip it.
It can be made with dried beans: simmer 250 g soaked beans for 1.5-2 hours until tender.
Even better the next day; keeps in the fridge for 4 days and freezes well.

Frequently asked questions

Can I use another bean?

Pinto or white beans are fine, but the traditional taste comes from red beans.

Can it be vegetarian?

Yes, without the sausage, with smoked paprika and vegetable stock.

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