These rare cold Texas days merit cold weather comfort food. And comforting this dish is… Red Beans and Rice!
The recipe calls for some of our own Old 36 Smoked Sausage, but Andouille or other smoked sausage will suffice. Make it your own and enjoy.
Profitez!
Red Beans & Rice
Ingredients
- 1 small onion diced
- 2 celery stalks diced
- 1 poblano pepper diced
- 4 cloves garlic
- 1 tbsp olive oil
- 2 pieces of bacon diced
- 1 link or andouille or smoked sausage thinly sliced
- 2 bay leaves
- 7 cups chicken broth
- 1 tbsp SPG Rub or Alpha Rub
- 1 tbso Creole/Cajun seasoning
- 1 pound Dry read beans
Instructions
- Heat a large pot over medium high heat. Add olive oil, diced onion, diced celery, and diced poblano. Stir occasionally for 3 minutes.
- Add garlic and stir for another minute. Then add bacon and sausage. Cook for 4 minutes, stirring occasionally.
- Add hot water and allow to come to a boil. Add bay leaves, SPG Rub and Cajun seasoning. Add dry beans.
- Allow water to come to a boil, then reduce to low heat, keeping just a simmering and easy boil. Add bay leaf. Cover and continue simmering for 3 hours, stirring occasionally.
- Using a spoon, check tenderness of the beans by taste. If done, remove from heat and allow to rest for 30 minutes. If not done, allow to continue simmering for another 30 minutes to an hour until done.
- Remove bay leaf and serve with rice.
