red beans | thebrookcook

This quick recipe results in a full-flavored replica of a classic version that has simmered for hours. I served it to my family for our past two Mardi Gras feasts- followed by a mandatory King Cake, of course! 🙂

This recipe was adapted from David Guas, a New Orleans native and chef-owner of Bayou Coffee Bar and Eatery in Arlington, Virginia, via The Washington Post.

Yield: 4 to 6 servings

8 ounces smoked, cooked pork sausage
2 15-oz cans kidney beans, drained and rinsed
1 T canola oil
1 medium green bell pepper, stemmed and seeded, cut into 1/2-inch dice
1 medium sweet onion, diced
7-8 scallions, sliced (about 1/2 cup)
6 cloves garlic, sliced
3 cups chicken stock
3 fresh thyme sprigs or 1 tsp dried thyme leaves
3 bay leaves
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne pepper
2-3 stems flat-leaf parsley, leaves minced
about 1-2 tsp coarse salt, to taste
1 cup white Basmati rice cooked in 2 cups chicken stock, for serving
hot sauce, for serving, optional

Cut the sausage in half lengthwise, then slice into half-moons.
Heat the oil in a Dutch oven over medium heat.
Add the sausage and cook for 6 to 8 minutes, stirring a few times, so some of its fat renders. Use a slotted spoon to transfer the sausage to a shallow bowl.
Add the diced bell pepper, onion, scallions, and garlic to the rendered fat in the pot; stir to coat.
Increase the heat to medium-high and cook for 2 minutes, stirring, until just softened.
Add the beans, stock, thyme, bay leaves, black and cayenne peppers.
Reduce the heat to medium; cover and cook for 25 minutes.
Uncover and remove the bay leaves and thyme sprig stems with a slotted spoon.
Using the back of a wooden spoon, mash about 1 cup of the beans against the side of the pot, or until desired thickness is achieved.
Return the sausage to the pot. When heated through, stir in the parsley.
Serve hot, over cooked rice, with hot sauce, as desired. I have served it in individual bowls topped with a scoop of rice or in a serving dish over rice.