New Orleans Red Beans and Rice with Sausage
The legend of jazz and lover of Creole cuisine Louis Armstrong signed off with "Red beans and ricely yours …"
Details
- Preparation Time: 15 minutes
- Cooking Time: 240 minutes
- Difficulty: 1
- Spiciness: 1
- Number of Servings: 8
Ingredients
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450 g Beans, grains
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1 piece Onion, raw
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100 g Bell pepper, green, fresh
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100 g Green, raw
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3 spoons Oil, plant, sunflower
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1 teaspoon Salt, table
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0.5 teaspoons Spices, pepper, red or cayenne
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0.25 teaspoons Spices, pepper, red or cayenne
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1 teaspoon Spices, thyme, dried
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2 piece Spices, bay (leaves)
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450 g Ham, pressed
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170 g Carniolan sausage
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5 pods Garlic, fresh
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2 l Water
Steps
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Peel and finely chop the onion. Clean the bell pepper and celery, wash them, and dice them. Dice the ham and slice the sausage into rounds. Drain the soaked beans. Peel and chop the garlic.
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Place a pot on the stove and heat the oil over high heat. Add the onion, bell pepper, celery, salt, cayenne pepper, black pepper, and thyme to the hot oil and sauté for 5 minutes. Add the bay leaves, ham, and sausage, stir, and sauté for another 6 minutes. Add the beans, garlic, and enough water to cover the ingredients. Wait for it to boil, then reduce the heat and let it simmer gently for about 2 hours, uncovered. Stir occasionally and add a little water if needed.
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Using a wooden spoon, mash about half of the beans and vegetables against the side of the pot. Continue to cook the dish slowly for another 1.5 hours or until the mixture becomes creamy and the beans are soft. If the dish becomes too thick, add water. The dish should be fluid but not watery.
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Remove the bay leaves and serve the dish on plates. Serve with cooked white rice.
Nutrition Information (Per 100g)
- Calories: 232.12 kcal
- Fat: 3.78 g
- Saturated Fat: 0.38 g
- Carbohydrates: 35.89 g
- Sugars: 2.02 g
- Protein: 13.1 g
- Fiber: 8.82 g
Advice
For preparing the dish, you can also use brown beans.