cooking/recipes/red-beans-and-rice.md

Red Beans & Andouille

By Evan Scherrer

My rendition of red beans & rice, inspired by a dish my mom made while I was growing up

Ingredients

• red beans
• bacon
• andouille sausage
• onion, chopped fine
• celery, ""
• red bell pepper, ""
• garlic, minced
• thyme
• paprika
• black pepper
• cayenne pepper
• chicken stock
• bay leaf
• red wine vinegar
• salt, to taste

Instructions

1. Soak red beans overnight.
2. In a heavy-bottomed pan, cook bacon and andouille on medium-low heat until browned and fat is rendered. Remove from the pan and set aside.
3. Cook onion, celery, and bell pepper until translucent. Add garlic, thyme, paprika, black & cayenne peppers and bloom for a few minutes until fragrant. Add a strong pinch of salt.
4. Deglaze pan with homemade chicken stock, bring to a low boil, add bay leaf and vinegar, and cook beans until creamy.
5. Add andouille and bacon. Remove some beans, mash, and stir back in to thicken (todo: figure out a roux or gumbo file).