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.

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.