New Orleans Red Beans and Rice with Andouille

• 300 g Red kidney beans, dried
• 1 tbsp Sunflower oil
• 300 g Andouille sausage
• 1 large Yellow onion
• 3 pieces Celery
• 1 large Green pepper
• 2 tsp Smoked paprika
• 1 tsp Dried thyme
• 2 Bay leaves
• 1 tbsp Worcestershire sauce
• 250 g Long-grain white rice
• 4 Spring onion

1. Put the red kidney beans in a large bowl, cover with plenty of cold water, and soak for 8 to 12 hours. Drain and rinse well in a colander.
2. Slice the andouille sausage. Finely chop the yellow onion, celery and green pepper, and thinly slice the spring onion; keep the spring onion aside for the end.
3. Heat the sunflower oil in a large pot over medium heat. Add the sausage and cook for 4 to 5 minutes, stirring, until lightly browned and the fat has rendered.
4. Add the onion, celery and green pepper to the pot. Cook for 8 to 10 minutes, stirring often, until softened and starting to turn golden at the edges.
5. Stir in the smoked paprika and dried thyme for 30 seconds. Add the drained beans, bay leaves and Worcestershire sauce, then pour in 1.2 l water and bring to the boil.
6. Reduce to a gentle simmer and cook, partially covered, for 70 to 90 minutes, stirring occasionally, until the beans are very tender and the liquid is creamy. If it looks dry before the beans are tender, add a splash of water; if it is too loose at the end, simmer uncovered for 5 to 10 minutes.
7. Meanwhile, rinse the long-grain white rice until the water runs mostly clear. Cook it in a saucepan with 500 ml water: bring to the boil, cover, then cook on low for 12 minutes; take off the heat and rest, covered, for 10 minutes.
8. Remove the bay leaves. For a creamier texture, mash a ladleful of beans against the side of the pot, then stir back in; fold in the spring onion and simmer for 1 minute.
9. Spoon the rice into bowls and ladle the red beans and sausage over the top. Serve straight away while piping hot.

Made this recipe? Rate it — a comment is optional.