Red Beans And Rice Served With A Link Of Sausage Recipe

Soak the beans (overnight or quick soak)

If using dried beans and time allows, place beans in a large bowl, cover with 4–6 cups cold water and soak 8–12 hours then drain and rinse. For quick soak: put beans in a pot, cover with 6 cups water, bring to a boil 2 minutes, remove from heat, cover and let sit 1 hour, then drain and rinse.

Sauté aromatics and sausage

Heat 1 tablespoon vegetable oil in a large heavy pot over medium heat. Add diced onion, celery and green bell pepper; cook 6–8 minutes until softened. Add minced garlic and sliced 8 oz sausage; cook 3–4 minutes until sausage is lightly browned and garlic is fragrant.

Combine beans and simmer

Add the drained beans to the pot with the aromatics and sausage, pour in 4 cups chicken or vegetable stock (add water if needed to just cover beans by about 1 inch). Stir in bay leaves, 1 tsp dried thyme, 1 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer over medium-high heat, then reduce heat to low, partially cover and simmer gently for 1 to 1 1/2 hours until beans are tender and creamy. Stir occasionally and add up to 1/2 cup water or stock if the pot is drying out.

Mash for creaminess

When the beans are fully tender, remove about 1 to 1 1/2 cups of beans and mash them with a fork or potato masher, then stir the mash back into the pot to thicken the sauce and create a creamy texture. Adjust seasoning with additional salt, pepper, or cayenne to taste.

Finish and rest

Stir in chopped parsley and sliced green onions. If using file powder, sprinkle 1/2 teaspoon at the end and stir. Keep warm on lowest heat setting while you prepare rice and the additional sausage link.

Rinse the rice under cold water until the water runs mostly clear to remove surface starch. Drain well.

In a medium saucepan, bring 3.5 cups water to a boil with 1/2 teaspoon salt and 1 tablespoon butter or oil. Add the rinsed rice, stir once, return to a gentle boil, then reduce heat to low, cover and simmer 18 minutes without lifting the lid. After 18 minutes, remove from heat and let sit covered 5–10 minutes. Fluff with a fork before serving.

While rice rests, heat 1 teaspoon vegetable oil in a skillet over medium heat. Add the whole sausage link and cook, turning occasionally, until browned on all sides and heated through, about 8–10 minutes (or slice and pan-fry for 6–7 minutes for more browning). If desired, add a splash (1–2 tablespoons) of water and cover for 1–2 minutes to finish cooking through.

Slice the sausage on the bias into 1/2-inch pieces for plating alongside or on top of the beans and rice.

Spoon a generous bed of steamed rice onto each plate, ladle a portion of red beans over or beside the rice, and place a sliced sausage link alongside. Garnish with additional chopped green onions and parsley. Serve hot.