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Red Beans & Rice

Serves ~ six people.


  • 30 oz red beans (1 large can, drained & rinsed)
  • 2 cup chicken stock
  • 1 cup andouille sausage or ham (diced)
  • 1 small yellow onion (diced)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp black pepper
  • ½ tsp Old Bay seasoning
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried bay leaf
  • ¼ tsp cayenne pepper
  1. Grind all spices and herbs to a fine consistency. The amount of cayenne can range from none to 1 tsp depending on how spicy you want the dish to be. The same goes for the black pepper. You can always add more of each when you serve the dish.
  2. In a large saute pan or pot, saute the onion (with a sprinkle of salt and ground black pepper) in 2 tbsp of light olive oil over medium-low heat until semi-soft (about 5 minutes). Add the sausage/onion and continue to saute until the onion has softened completely.
  3. Add spice mixture and stir to combine. Saute another 5 minutes, stirring occassionally.
  4. Add chicken stock and bring to a boil. Reduce heat to medium-low and bring down to a simmer. Taste the sauce and add salt, black pepper, or additional cayenne as desired.
  5. Add the red beans and stir well. Simmer uncovered until the sauce begins to thicken slightly (about 10 minutes).
  6. With the back of a large spoon, mash the beans gently as you stir (you only want to "bruise" them). The sauce should begin to thicken more.
  7. Reduce heat to low, simmer very slowly for another 5 minutes or until the desired thickness has been reached.
  8. Serve over white rice.

Written by Jeff Frey on Monday February 29, 2016
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