Red Beans & Rice
ingredients:
- 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
- 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.
- 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.
- Add spice mixture and stir to combine. Saute another 5 minutes, stirring occassionally.
- 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.
- Add the red beans and stir well. Simmer uncovered until the sauce begins to thicken slightly (about 10 minutes).
- 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.
- Reduce heat to low, simmer very slowly for another 5 minutes or until the desired thickness has been reached.
- Serve over white rice.