This soul-satisfying dish is a comfort meal no matter the season. Red beans and rice is an easy, slow-simmering dish that can be put on in the afternoon for a delicious, filling dinner.
1 pound small red beans, soaked overnight
12 oz Andouille sausage, plus 4 oz per person
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
4 oz diced Tasso Ham (may substitute regular ham plus 1 tsp cajun seasonings)
8 cups low sodium chicken stock
3–4 bay leaves
1 TBS Melissa’s Cajun Garlic Sauce
1 tsp Melissa’s Woo Woo Sauce, (or 2 tsp regular Worcestershire)
2 tsp smoked paprika
1/2 tsp cayenne
1 tsp salt, plus to taste
Black pepper, to taste
Diced green onions, for garnish and serving
Hot sauce, to serve, optional
Soak red beans overnight. Drain and rinse.
In a heavy bottomed dutch oven, Cut 12 oz andouille into half moons. Sear in pot for 4-5 minutes, then add Tasso ham. Cook for 3-4 more minutes. Remove to a paper towel lined plate.
Add onions, celery, and bell pepper to pot and sear in oil left from sausage. Cook for 5-6 minutes over medium-high heat, then reduce to medium low. Add in garlic and cook for 3-4 minutes, or until fragrant.
Add remaining ingredients, stirring to incorporate. Bring to a boil, then reduce to a simmer and cover. Check on every 30 minutes or so and stir. Cook for 2-3 hours, or until beans are tender.
Remove top, and lightly mash about 10% of beans against the side or bottom of the Dutch oven, then stir to incorporate. Allow to lowly simmer to reduce to a stew-like consistency.
Serve with white rice, diced green onions, and toasted French bread