Pat's Red Beans and Rice
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By Jason Dahlen
Pat's Red Beans and Rice
4 steps
Prep:15minCook:1h 10min
This is a red beans and rice recipe I learned from a family friend who used to live in TX, modified slightly. This is actually a half batch based on the recipe that Pat used to make. Serve with warm french bread.
Updated at: Wed, 16 Aug 2023 15:28:25 GMT
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Ingredients
8 servings
2white onions
2yellow onions
1 x 15 ozlight red kidney beans
can, drained and rinsed
1 x 15 ozcan Dark Red Kidney Beans
drained and rinsed
2 lbsandouille sausage
2 cupswhite rice
uncooked
1 ½ TbspParsley Flakes
1 Tbspminced garlic
4 Tbspolive oil
or vegetable
1 TbspTabasco sauce
or to taste
¾ Tbspcayenne Pepper
or to taste
1 Tbspsalt
or to taste
1 bean canswater
full
1 tspcumin
Instructions
Step 1
Dice onions and toss in a big bowl. Mix garlic with onions. Add oil to large stock pot, set burner on high. Once the oil smokes, add onion and garlic mixture. Stir this mixture on high about 10 minutes.
Step 2
Once onions are translucent and the liquid has boiled down a bit, add beans and 1 can of water. Allow mixture to come to a boil and reduce heat to medium to simmer.
Step 3
While the mixture comes to a boil, prepare rice and fry or boil up the andouille in a separate pan. Once simmering, add salt, parsley flakes, cayenne, cumin, and tabasco. Simmer for 20 minutes. While simmering, you may optionally break up the beans with a potato masher.
Step 4
When sausage is done, slice into medallions. Once rice and sausage are ready, add to the large stockpot, mix, and turn off the heat. Allow mixture to sit 15-20 minutes for rice to absorb the liquids.
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