In celebration of NOT celebrating Mardi Gras for the past three years in a row thanks to my job, I decided to make red beans and rice for the first time.
I bought a magnet when I visited New Orleans and it details a super simple recipe for the Bayou staple. It’s been staring me in the face for years, so I had to take it on on a most appropriate day. However, due to an obvious lack of ingredients (i.e., Worcestershire sauce, and onion powder), I had to improvise. Here we go:
3 cans of organic kidney beans with sea salt
2 tsp. salt
1 tsp. black pepper
2 chicken andouille sausage links, cut into 1” pieces
1 tsp. oregano
3 tsp. white wine vinegar
1 small sweet onion, chopped
dash of hot sauce
1 tsp. spicy grain mustard
- First, drain the beans, rinse them well, and place them in the pot and put on medium heat. Add the chopped onion, and stir continuously for a minute, then set to low heat. Add seasoning (salt, pepper) to taste, and the teaspoon of oregano.
- Add the vinegar, mustard, and hot sauce. Stir until incorporated.
- Add the sausage, and slow cook for up to 6 hours. There’s no need to cover the pot if you add in 1/2 cup of water every half-hour or hour to prevent the dish drying out and sticking to the bottom.
**I made California jasmine rice to go with this, and it was lovely.
Bon appétit, ya’ll!