Cajun Red Beans and Rice

A definite Cooking Light winner! Though I’d freeze half of the beans and sausage before adding the rice next time, because it made a TON, even more than the recipe said it would (I doubt we’re making it through eight servings of leftovers).

I made two adaptations to this: I cooked the beans in the pressure cooker to speed up that part of the process (since I hadn’t soaked beans), and I used half kielbasa and half Andouille because I had some of the former to use up.

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1 pound dried red kidney beans
1 tablespoon olive oil
6 ounces andouille sausage, sliced (kielbasa works a a sub, or half and half)
1 cup chopped green bell pepper
1 cup chopped yellow onion
1 cup chopped celery
1/4 cup chopped green onions
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1/2 teaspoon ground red pepper
6 cups water
4 cups unsalted chicken stock
1 teaspoon kosher salt
1 bay leaf
1 cup uncooked long-grain brown rice
1/4 cup chopped fresh flat-leaf parsley

Rinse beans, and place in a bowl with water to cover by 2 inches. Let stand 8 hours or overnight. Drain.

Heat oil in a Dutch oven over medium-high. Add andouille; cook, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer andouille to a bowl, reserving drippings in pan. Add bell pepper, onion, celery, chopped green onions, garlic, thyme, sage, and red pepper to pan; cook, stirring occasionally, until softened and browned, about 7 minutes. Add beans, 6 cups water, stock, salt, and bay leaf; bring to a boil. Reduce heat to medium, and simmer, uncovered, until beans are mostly tender, about 1 1/2 hours.

Stir in andouille and rice; cover and cook 1 hour or until rice is tender. Remove from heat; discard bay leaf. Stir in chopped parsley. Top with parsley leaves and serve with hot sauce, if desired.

Pressure cooker adaptation: Do not soak beans. Do second paragraph in the pressure cooker, using the sautee function to brown the sausage and soften the veggies. Cook on high pressure for 45 minutes. Let come down for 10 minutes and release. Add mixture to rice and sausage in a Dutch oven and cook for the remaining hour.

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