This classic New Orleans recipe of slow-simmered red beans served over rice is loaded with flavor and can be made with 100% pantry ingredients.
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
INGREDIENTS
1 Package Johnsonville smoked bratwurst, cut into 1/2 inch piecesKielbasa can be substituted
½ lb Bacon
2 tbsp Vegetable Oil
1 Package dried red kidney beans, soaked overnight
2 tbsp Tomato Paste
1 Large Sweet Onion, diced
1 Bell Pepper, diced
2 Ribs Celery, diced
3 Cloves Garlic, smashed
2 tbsp Cajun seasoning (Tony Chachere's or whatever's available in the commissary)Homemade seasoning (may not have the same smokiness as premade) 1 tsp of each; black pepper, onion powder, cayenne pepper, oregano. 2 tsp salt and garlic powder. 2 1/2 tsp paprika. Mix together.
Cayenne Pepper
1 qt Chicken Stock
¼ cup Italian parsley, chopped
Salt and freshly ground black pepper
Louisiana hot sauce (optional)
Cider vinegar (optional)
White rice, prepared according to package directions
DIRECTIONS
1At least 8 and up to 24 hours ahead, combine kidney beans, 6 cups water, and 1 tbsp kosher salt in a large bowl. Drain and rinse beans and then set aside.
2In a large pot over medium-high heat, add vegetable oil and bacon. Cook until bacon is browned and fat has rendered, about 8 minutes. Remove bacon and set aside, leaving fat in pot.
3Add bratwurst and cook until well browned, about 5 minutes. Remove bratwursts and set aside, leaving fat in pot.
4Reduce heat to medium. Add onion, celery, and bell pepper along with a large pinch of kosher salt. Cook until vegetables are softened and just starting to brown, about 8 minutes.
5Add garlic, cajun seasoning, tomato paste, and cayenne (if using). Cook until fragrant, about 1 minute.
6Add chicken stock, bacon, and bratwursts. Stir to combine, scraping up browned bits on the bottom of the pot.
7Add soaked beans and enough water to cover by 2 inches, about 2 cups. Add parsley and a large pinch kosher salt. Bring to a simmer, cover, and cook until beans are tender, stirring occasionally, about two hours.
8Uncover pot and continue cooking until the sauce has thickened to desired consistency, about 20 minutes. Season to taste with salt, pepper, and hot sauce.
9Serve over steamed white rice with additional hot sauce.
Ingredients
1 Package Johnsonville smoked bratwurst, cut into 1/2 inch piecesKielbasa can be substituted
½ lb Bacon
2 tbsp Vegetable Oil
1 Package dried red kidney beans, soaked overnight
2 tbsp Tomato Paste
1 Large Sweet Onion, diced
1 Bell Pepper, diced
2 Ribs Celery, diced
3 Cloves Garlic, smashed
2 tbsp Cajun seasoning (Tony Chachere's or whatever's available in the commissary)Homemade seasoning (may not have the same smokiness as premade) 1 tsp of each; black pepper, onion powder, cayenne pepper, oregano. 2 tsp salt and garlic powder. 2 1/2 tsp paprika. Mix together.
Cayenne Pepper
1 qt Chicken Stock
¼ cup Italian parsley, chopped
Salt and freshly ground black pepper
Louisiana hot sauce (optional)
Cider vinegar (optional)
White rice, prepared according to package directions
Directions
1At least 8 and up to 24 hours ahead, combine kidney beans, 6 cups water, and 1 tbsp kosher salt in a large bowl. Drain and rinse beans and then set aside.
2In a large pot over medium-high heat, add vegetable oil and bacon. Cook until bacon is browned and fat has rendered, about 8 minutes. Remove bacon and set aside, leaving fat in pot.
3Add bratwurst and cook until well browned, about 5 minutes. Remove bratwursts and set aside, leaving fat in pot.
4Reduce heat to medium. Add onion, celery, and bell pepper along with a large pinch of kosher salt. Cook until vegetables are softened and just starting to brown, about 8 minutes.
5Add garlic, cajun seasoning, tomato paste, and cayenne (if using). Cook until fragrant, about 1 minute.
6Add chicken stock, bacon, and bratwursts. Stir to combine, scraping up browned bits on the bottom of the pot.
7Add soaked beans and enough water to cover by 2 inches, about 2 cups. Add parsley and a large pinch kosher salt. Bring to a simmer, cover, and cook until beans are tender, stirring occasionally, about two hours.
8Uncover pot and continue cooking until the sauce has thickened to desired consistency, about 20 minutes. Season to taste with salt, pepper, and hot sauce.
9Serve over steamed white rice with additional hot sauce.
Fish Food