Red Beans and Rice
Creamy kidney beans in a thick soup flavored with spicy, smoky sausage.
Red Beans and Rice
Serves 4 - 6
My family more often than not has a meal of black-eyed peas, greens and cornbread on New Years Day. Typically, the beans are made with the frozen bone from the Thanksgiving ham.
I didn’t have a Thanksgiving ham bone or any black-eyed peas but, I think these red beans and rice with kidney beans and garlicky kielbasa will still do the trick.
“Recipe Tips:
1. The biggest difference between Cajun and Creole seasoning is the use of herbs versus pepper/chili. Creole seasoning typically has more herbs in its mix. They can generally be used interchangeably in most recipes including this one.
2. Making your own seasoning mix is optional, you can use your favorite store-bought Creole or Cajun seasoning mix, modifying the salt quantities in the recipe as necessary.”
Ingredients
567g (1.25 lbs) dried red kidney beans, soaked overnight
Creole Seasoning - makes about 0.50 c
4 t paprika
4 t gochugaru or cayenne
2 t garlic powder
2 t onion powder
1 t dried oregano
1 t dried thyme
1 t ground black pepper
1 t ground white pepper
0.75 t dried mustard
0.75 t Italian seasoning
0.75 t ground cumin
0.50 t ground coriander
0.50 t kosher salt
0.50 t MSG
Soup Base
1 T vegetable oil
340 - 454g (0.75 - 1 lb) kielbasa or other smoked sausage, large dice
250g (1 c) onion, small dice
200g (1 c) green bell pepper, small dice
130g (0.50 c) celery, small dice
80g (0.50 c) scallion, small dice
8 garlic cloves, minced
1 cheongyang or serrano chili, minced – optional
1 T Creole seasoning
1 t dried parsley
1 t kosher salt
1 t ground black pepper
1 t gochugaru
Soup
1,600ml (8 c) water or broth
3 bay leaves
1.5 T Creole seasoning
1.5 T soy sauce
2 t Worcestershire sauce
2 t kosher salt
Finishing
Buttered white rice
Sliced scallions
Recipe Know-how
1. Rinse the soaked beans and allow to drain until needed.
2. In a medium mixing bowl, combine the seasoning mix ingredients.
Store any unused seasoning mix in an airtight container.
3. Place a large pot over medium-high heat.
Add the vegetable oil and heat until shimmering.
Add the sausage and cook until browned well.
Remove from the pot into a medium bowl and set aside.
Add the remaining soup base ingredients and cook for 5 minutes stirring occasionally.
Add the beans and soup ingredients stirring well to combine.
Cover the pot and bring to a boil.
Reduce to a simmer and cook for 1.5 hours.
Add the sausage to the pot.
Continue to cook for 45 minutes to 1 hour.
Leave the lid slightly ajar to help thicken the soup if desired.
Taste for seasoning adjusting as necessary.
Allow to stand for 10 minutes off heat before serving.
4. Serve topped with rice and scallions with mu saengchae (recipe here) on the side.
