Creole Red Beans and Rice with Andouille

• 300 g Red kidney beans, dried
• 1 medium Yellow onion
• 2 pieces Celery
• 1 medium Green pepper
• 300 g Andouille sausage
• 3 cloves Garlic
• 2 tsp Cajun seasoning
• 2 pieces Bay leaves
• 1 liter Chicken stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 250 g Long-grain white rice
• 2 pieces Spring onion

1. Put the red kidney beans in a bowl, cover with plenty of cold water, and leave to soak for 8 hours or overnight. Drain and rinse well in a colander.
2. Finely chop the yellow onion, celery and green pepper. Slice the andouille sausage into rounds and finely chop the garlic.
3. In a large pot over medium heat, cook the andouille sausage for 4 to 5 minutes until it starts to brown and the fat renders. Add the onion, celery and green pepper and cook for 6 to 8 minutes until softened.
4. Stir in the garlic and cajun seasoning and cook for 1 minute until fragrant. Add the drained beans, bay leaves, chicken stock, fine sea salt and black pepper, then bring to the boil.
5. Reduce to a gentle simmer and cook, partially covered, for 60 to 70 minutes, stirring occasionally, until the beans are tender and the liquid is creamy. If it looks dry before the beans are tender, add a splash of water and keep simmering.
6. While the beans simmer, rinse the long-grain white rice until the water runs mostly clear. Cook it in a saucepan according to packet directions until tender, then cover and rest off the heat for 5 minutes.
7. Remove the bay leaves. Mash a ladleful of beans against the side of the pot with a wooden spoon, then stir back through to thicken; taste and adjust with a little more fine sea salt and black pepper if needed.
8. Thinly slice the spring onion. Spoon the rice into bowls, ladle over the red beans and andouille, and finish with the spring onion.

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