Tropical Storm/Depression Fay is rolling over Baton Rouge today, so there’s nothing to do outdoors. When it rains this much, I like best to sleep, but the DH is snoring with the dogs, so cooking will make a close second. I like to make red beans and refrigerate or freeze them, then eat them another day. Here’s my recipe:
- 2 cloves garlic, chopped finely
- 1 small or medium yellow onion, chopped
- 2 links andouille sausage (Richard’s, for preference)
- 1 lb red kidney beans
- Tony Chachere’s seasoning salt (or a mix of cayenne, salt, and a little garlic powder)
- 1 – 2 bay leaves
- olive oil
In a 2 1/2 quart stock/sauce pot, saute garlic and onion in a little olive oil for about as long as it takes to slice the sausage. Add the sausage. Let that get started, then add beans, and hot water to fill the pot. Add bay leaves, and Tony’s to taste. I like about a 2 second pour – which is probably somewhere between 2 and 3 tablespoons. I usually add a good pinch of sea salt first; I’m don’t handle a lot of cayenne pepper well.
Bring to a boil; reduce to a simmer, and let go until beans are soft – 2 to 3 hours. Serve over white or brown rice. Especially good when you add a chicken bouillon cube to the cooking water.
Refrigerate up to a week, freeze up to a few months. Mmm, mmm, good. Perfect dinner for when you get home after a rough day and don’t feel like cooking. Serve with garlic bread and/or a green salad.
