Recipe: Beans and Rice with Andouille
Beans and rice, that classic, slow-cooked meal in a pot, has nurtured many a Southern family.
Beans and rice, that classic, slow-cooked meal in a pot, has nurtured many a Southern family. Red beans are soaked overnight, then cooked up with spicy seasonings and a ham hock or sausage until the flavors concentrate and mingle. Heavenly.
But who has time these days? Hankering for that old-time flavor, I looked in the cupboard for products I could use to approximate that smoky, earthy flavor. A can of Bush's seasoned black beans could stand in for red beans. A package of Aidell's andouille sausage in the freezer could work in place of slow-cooked ham hocks. Add some seasoning and a simmer, and I had a version of beans and rice that would do nicely for a weeknight meal. Serve with sauteed collards or kale and cornbread from the bakery.
Use any type of canned, seasoned beans. Adjust seasonings, if necessary.
Beans and Rice with Andouille
Makes 6 servings
2 tablespoons canola oil
4 cloves garlic, chopped
1 onion, chopped
1 1/4 cups long-grain rice
1 can (15 ounces) chicken broth
1 teaspoon thyme
1 package (12 ounces) andouille or Polish sausage links, sliced
1 can (16 ounces) seasoned black or chili beans
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3 tablespoons chopped cilantro or parsley
1. Heat oil in large heavy saucepan over medium-high heat; add garlic and onion. Cook, stirring, 2 minutes. Add rice; cook, stirring, until rice is lightly colored, 2 minutes. Pour chicken broth into large measuring cup; add enough water to measure 2 1/2 cups. Pour into rice mixture; stir in thyme. Heat to a boil. Reduce heat to a simmer; simmer until rice is tender, about 15 minutes.
2. Meanwhile, heat a large skillet over medium heat; add sausage. (Add a little oil, if needed.) Cook until cooked through. Add beans, salt, pepper and red pepper. Cook until hot, 2 minutes. Keep warm. Place rice in large serving bowl; top with sausage and beans. Sprinkle with cilantro.
Per serving: 386 calories, 36 percent of calories from fat, 16 g fat, 5 g saturated fat, 32 mg cholesterol, 49 g carbohydrates, 17 g protein, 1,135 mg sodium, 5 g fiber
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.