I love Mexican food. I think this is because with every meal you get served beans and rice. Since I cannot eat Mexican food every night, I like other cuisines that include beans and rice on a regular basis. That is where the red beans and rice comes into the picture.
When I was in college I had a roommate who was a vegetarian. Whenever she went home on the weekends she would bring back Tupperware containers of red beans and rice and share them with me. Although it did not have a New Orleans flavor, it was very good.
I like to serve this as a main dish, either by itself, or with some nice greens. I found this recipe online, here, and I changed up the ingredients a little after I tried the first batch. You may want to try both and see what fits you better, but here is my version.
- 1 Tbsp olive oil
- 3/4 c white onion, chopped
- 1/2 c green bell pepper, chopped
- 1 tsp kosher salt
- 3/4 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 2 tsp dried thyme
- 2 bay leaves
- 6 oz andouille sausage, sliced in half lengthwise, then sliced then into half moons
- 1 lb dried red beans
- 2 Tbsp garlic, smashed
- 8 to 10 c water, or chicken stock
- 2 c cooked white rice
1. Heat the oil in a large stock pot over medium heat. Saute the onions, bell pepper, salt, cayenne, pepper and thyme for about 5 minutes. Stirring occasionally, make sure the onion browns a little and the bell pepper is soft. Add the bay leaves, and sausage and saute for about 5 more minutes. Add the beans, garlic, and enough water to cover.
2. Bring the pot to a boil, reduce heat, and simmer, uncovered, for 2 hours stirring occasionally. Add more water if the beans become too dry and thick.
3. Remove 1 c of the beans and add them to a blender. Blend until smooth and add back to the pot. Continue to cook, about 1 1/2 hours until the mixture is creamy and the beans are soft.
4. Remove the bay leaves and serve over white rice. ENJOY!!
