Every now and then I get a literal craving for red beans and rice. The majority of recipes allow the heat level to come from the spiciness of the Cajun or Creole Seasoning that's added. And then there's always the bottle of your favorite hot sauce on the table when the meal's served.
For the recipe, I used Baklouti Green Chili Oil to saute the vegetables at the beginning of the cooking process. The onions, peppers, and celery definitely absorbed this oil while sauteing and carried the heat through the simmering of the red beans. This is my new favorite Red Beans and Rice recipe. I hope you enjoy it as well.
1 lb. dried red beans
1 large yellow onion, chopped
1 large green bell pepper, seeded and chopped
2 ribs celery chopped
3 cloves garlic, minced
1/2 t. salt
6 cups chicken stock
1 T. Creole seasoning
1 bay leaf
3 T. butter
1 lb. Conecuh Sausage, browned
cooked white rice
sliced green onions
Rinse and sort the red beans. Place them in a medium-sized bowl and cover with water. Let soak 3 -4 hours. Drain.
In a 4 quart Dutch oven, add chili pepper oil and heat over medium heat. Add onion, bell pepper, celery, and salt. Cook, stirring frequently, 5 - 7 minutes until vegetables begin to soften. Add garlic and cook for another minute or so.
Add chicken stock and increase heat to high to bring to a boil. Add beans, Creole seasoning, and bay leaf. Cover and reduce heat so that the liquid is at a gentle simmer.
Let beans cook several hours, stirring occasionally, so they don't stick. Add more chicken stock or water if liquid reduces too much.
When beans are soft and completely cooked, remove bay leaf. Remove about 2 cups of the beans to a bowl. Using a potato masher, gently mash beans to help the mixture thicken. Put the mashed beans and butter into the reserved beans and stir to combine. Remove from heat.
Serve over white rice, with Conecuh sausage on the side. Top with sliced green onions.
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