SxMW Red Beans & Rice

Red Beans & Rice is traditionally a Creole dish made on Monday with Sunday’s leftover meat. If you’re not using leftovers then andouille sausage is what would be added to the beans to get the rich, fatty meat flavor that makes this dish sooo yummy. 

This recipe is a great example of my geographic influences. I have never used leftover meat or andouille sausage when making Red Beans and Rice. I use kielbasa! Kielbasa is a Polish sausage and growing up in Michigan, there was quite a bit of Polish influence! Besides a lot of friends and neighbors having last names ending with -ski or -sky, common Polish food was widely available in the grocery stores where andouille sausage certainly was not (and these were the days before internet shopping -gasp!) So my Mom always made this dish with Kielbasa and so do I!

I have been lucky enough to have Red Beans & Rice from the Motherland (New Orleans!) and it is amazing with andouille sausage but when I make it at home, I always go back to my roots. What makes this homemade version so delicious is all the spices that are added to the beans and rice - such a unique, savory, satisfying depth of flavor.

INGREDIENTS

• 2 cans small red beans (30 oz total) > note, these are different than kidney beans!

• 2 Tbsp cooking oil 

• 1 yellow onion

• 1 green bell pepper (or 1/2 green pepper and 1/2 red pepper

• 4 cloves garlic

• 2 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 2 bay leaves

• 2 quarts chicken stock

• 1.5 cups long grain white rice (uncooked) 

• 12 oz Kielbasa sausage

• Salt & Pepper to taste 

INSTRUCTIONS

Chop your onion and bell pepper into a fine dice. Mince garlic.

In a large pot on medium-high heat, drizzle vegetable oil into the bottom and sauté your onion and pepper. When the onion and pepper are almost soft, add the garlic. (If you add the garlic too early it will burn).

Add your spices: paprika, oregano, thyme, garlic powder, onion powder, and bay leaves.

Now add chicken stock, beans, and rice. Bring the pot to a boil and then reduce to a simmer for 40 minutes, stirring occasionally.

After the beans and rice have simmered, give it a taste test and add salt and pepper as needed.

Slice your kielbasa and pan-fry in a skillet until browned (you can use a little vegetable oil if you wish but not necessary as the kielbasa gives off enough fat).

Add kielbasa to the beans and rice, fish out the bay leaves (if you can find them), stir, and serve!