Red Beans & Rice with Smoked Sausage
A Monday-night classic that simmers low and slow until the beans turn creamy. Smoky Monroe sausage seasons the whole pot, so it tastes like it cooked all day. Because it did.
- Prep
- 15 min
- Cook
- 3 hr 30 min
- Serves
- 8
Ingredients
Instructions
Drain and rinse the soaked beans.
Heat a large Dutch oven over medium-low heat. Brown the sausage rounds for 6 to 8 minutes until the fat has rendered, then remove with a slotted spoon and set aside. Leave the rendered fat in the pot.
Turn the heat up to medium. Add the onion, carrot and celery to the pot and cook for 10-15 minutes until soft. Stir in the garlic for 1 minute.
Return the sausage to the pot. Add the beans, water, bay leaves, cayenne, salt, black pepper, and hot sauce. Bring to a hard boil for 10 minutes, stirring frequently. Then, turn the heat to low and simmer uncovered for about 2 and 1/2 to 3 hours, stirring every 20 minutes or so, until the beans are very tender. You may need to add a little water to the pot towards the end if the liquid level looks too low.
Mash some beans against the side of the pot with the back of the spoon to make it creamy. Taste and adjust the seasoning if necessary. Discard the bay leaves.
Serve over rice with green onions and hot sauce.
If you have leftovers, add a splash of water when you reheat.
