Red beans and rice is not just a meal, it's a culinary experience that embodies the soulful essence of cajun and creole cooking.
Servings
8
Prep Time
12 Hours
Cook Time
2 Hours + 20 Min
Ingredients
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1 lb dry red beans, soaked overnight
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2 tbsp ghee
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1 cup diced pancetta
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14 oz andouille sausage, sliced into 1/2" rounds
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1 large onion, diced
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1 green bell pepper, seeded & diced
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2 celery ribs, diced
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8 cloves garlic, minced
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6 tbsp Noshejan Curried Cajun
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2 bay leaves
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6 cups chicken broth
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2 squares dark chocolate, finely chopped
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2 tbsp rice vinegar
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4 cups cooked long grain rice
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2 green onions, sliced
Instructions
Drain and rinse the soaked beans.
Heat the ghee over medium-high heat in a large pot or Dutch oven. Add the pancetta and cook until crispy, stirring constantly. Add the andouille, onion, bell pepper, and celery. Cook for 5 minutes, stirring often.
Add the garlic and cook for one minute. Add the Noshejan Curried Cajun and stir well. Cook for another 3-5 minutes.
Add the bay leaves, chicken stock, beans and dark chocolate. Bring to a boil. Once boiling, reduce heat to low, cover, and cook for 1 hour, stirring occasionally. Remove the lid, turn the heat up to medium heat, and cook for another hour, stirring occasionally.
Remove 1 cup of beans and liquid together. Smash beans with a fork. Return to the pot and mix well. Add the vinegar and mix well.
Serve over cooked rice. Top with green onions.
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