New Orleans Red Beans and Rice with Sausage

• 300 g Dried kidney beans
• 1 large Yellow onion
• 2 pieces Celery
• 1 medium Green pepper
• 4 cloves Garlic
• 300 g Andouille sausage
• 2 tsp Smoked paprika
• 1 tsp Dried thyme
• 2 pieces Bay leaves
• 1 tsp Fine sea salt, plus more to taste
• 1.25 liters Chicken stock
• 250 g Long-grain white rice
• 600 ml Water

1. Rinse the dried kidney beans, then put them in a large pot and cover with plenty of cold water. Bring to the boil for 10 minutes, then drain and rinse again.
2. Meanwhile, finely chop the onion, celery and green pepper, and crush the garlic. Slice the andouille sausage into rounds.
3. Return the pot to a medium heat and add the sausage. Cook for 4 to 5 minutes, stirring, until it releases some fat and starts to brown lightly.
4. Add the onion, celery and green pepper to the pot and cook for 8 to 10 minutes until softened. Stir in the garlic, smoked paprika and dried thyme and cook for 1 minute until fragrant.
5. Add the drained beans, bay leaves, fine sea salt and chicken stock. Bring to a gentle simmer, then reduce the heat to low and cook, partially covered, for 60 to 75 minutes, stirring occasionally, until the beans are tender.
6. While the beans simmer, rinse the rice until the water runs mostly clear. Put the rice and water in a saucepan, bring to the boil, cover, then cook on the lowest heat for 12 minutes; take off the heat and leave covered for 10 minutes.
7. Once the beans are tender, mash a ladleful against the side of the pot to thicken the sauce, then simmer for 8 to 10 minutes until glossy and spoonable. Remove the bay leaves, taste and season with a little more fine sea salt if needed.
8. Fluff the rice, then spoon it into bowls and ladle the red beans and sausage over the top. Serve hot.

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