Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
1 pound Rojo Chiquito red beans
1 pound Skagit River Ranch Andouille sausage, sautéed and sliced
¼ cup olive oil
1 large onion, chopped
1-2 sweet red peppers, seeded and cut into ½-inch pieces
2 tablespoons garlic, minced
½ cup celery root, cut into ¼-inch cubes
4 cups Farm & Larder chicken stock, plus 2 cups water
3 tablespoons coarsely chopped parsley
1 tablespoon fresh thyme
1 teaspoon cayenne pepper (if desired)
1 teaspoon paprika
¼ teaspoon dried sage
1 bay leaf
4 cups water
2 cups long-grain jasmine rice
Sea salt and freshly ground black pepper
1. Rinse and sort beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Sauté onion, red pepper, garlic, and celery root in olive oil for 3-4 minutes. Rinse soaked beans, then transfer to a large pot with 4 cups chicken stock and 2 cups water. Stir sautéed vegetables into beans. Season with cayenne pepper (if using), paprika, thyme, sage, bay leaf and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer gently for 2½ hours until beans are just tender.
3. Stir sausage into beans, and continue to simmer for 30 minutes.
4. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Season with salt and pepper. Reduce heat, cover, and simmer on low heat for 20 minutes. Serve beans and sausage over the steamed jasmine rice.