Red Beans & Rice with Andouille

Red Beans and Rice

Serves 4

16 oz andouille or other smoked sausage

16 oz dry red kidney beans

6 cups chicken/veggie stock or water

1 medium yellow onion, diced

3-4 ribs of celery, diced

1 green bell pepper, diced

3 cloves of garlic, minced

1 T olive oil

2 T hot sauce such as crystal or Texas Pete

3 bay leaves

2 t smoked paprika

½ t chipotle powder

Pinch of cayenne pepper (to taste)

1 t dried oregano

½ t ground thyme

½ t onion powder

½ t garlic powder

3 green onions, sliced thinly

Salt and Pepper to taste

1 cup (dry) basmati rice, cooked per package directions.

Slice the sausage into coins or half-moons. Add the olive oil to a large pot or dutch oven over medium heat and cook the sausage until golden brown and rendered (about 5 minutes). Remove sausage and set aside. Add the celery onion and bell pepper to the pot and cook, stirring often, for 4-5 minutes or until softened. Add the garlic, paprika, chipotle powder, cayenne, oregano, thyme, onion and garlic powder and stir, cooking out for 1-2 minutes.

Add the beans, stock or water, and bay leaves. Season with salt and pepper and bring to a simmer. Cover and cook at a simmer for an hour and 30 to 40 minutes or until the beans are soft enough to smash against the side of the bowl with a spatula.

Using the spatula or a potato masher, smash up some of the beans so they release their starch into the cooking liquid. This will thicken the liquid so smash as much as you wish depending on your desired consistency. Add the hot sauce and cook uncovered for 20-30 minutes more until the beans are creamy and the stock has reduced a bit. Stir in the sausage, remove the bay leaves and taste for seasoning. Add a splash of water if the beans get too thick.

Serve in a wide bowl with a spoonful of steamed rice, garnished with a dash more hot sauce and some of the sliced green onions.