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Double Smoked Red Beans and Rice

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45 mins total
30 mins prep

Recipe Filed Under
Pork, Tomato, Sausage, Bell Pepper, Bean & Legume, Cajun & Creole, Main Dish, Mardi Gras

Provided By: Alexis Touchet

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Andouille sausage teams up with pork tasso in this quick version of red beans for a double dose of smokey flavor and texture. Canned kidney beans shorten the usual lengthy time for cooking dried beans and mashing some of them gives a creaminess to the gravy.

Ingredients

Serves:

3 tablespoons vegetable oil

1 1/2 pound andouille sausage, cut into 1-inch chunks

1 medium onion, chopped

1 medium green bell pepper, finely chopped

2 ribs celery, chopped

5 15- to 16-ounce cans kidney beans

3 large garlic cloves, finely chopped

1/2 pound pork tasso, finely chopped

1 tablespoon tomato paste

2 1/2 cups reduced-sodium chicken stock or broth

1 1/2 teaspoons Worcestershire sauce

1/4 teaspoon salt

1 bay leaf

6 scallions, chopped

Accompaniment: cooked white rice, Louisiana hot pepper sauce

Directions

Heat 1 tablespoon oil in a 6-quart heavy pot over medium heat until it shimmers, then brown half of andouille, turning, and transfer with a slotted spoon to a bowl. Heat 1 tablespoon remaining oil and brown remaining andouille in same manner. Add remaining tablespoon oil to pot and cook onion, bell pepper and celery, stirring occasionally, until celery is tender, about 8 minutes.

Meanwhile, drain and rinse 1 can beans, then mash in a bowl with a potato masher. Drain and rinse remaining beans.

Add garlic and tasso to celery mixture and cook, stirring, 2 minutes. Add tomato paste and cook, stirring, until incorporated. Add stock, Worcestershire sauce, salt, bay leaf, andouille with any juices, and mashed and whole beans, then bring to a simmer, stirring. Simmer beans, uncovered and stirring occasionally, until thickened, about 15 minutes. Stir in scallions and salt and pepper to taste.

Editors Note: Red beans can be made 2 days ahead without scallions, then refrigerated once cooled. Reheat, then proceed with recipe.