In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked sausage lends its spicy flavor to the rice and meaty Anasazi beans. For this recipe, it’s not essential to keep the beans’ shape intact—you want them to be very soft.
Make Ahead Tips
The beans can be cooked up to 2 days ahead. Tightly cover and refrigerate. Gently reheat while cooking the rice, and then finish with the parsley and hot sauce.
A long soak is the best way to ensure even cooking of the beans, but if you’re short on time, you can do a quick soak in lieu of the step above: Put the beans in a large pot with enough cool water to cover by about 3 inches. Bring to a boil; boil for 2 minutes. Remove from the heat, cover, and let stand for 1 to 2 hours. Drain and rinse.
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Having read the previous reviews, I had to write one, because you see, the things that people didn't like were authentic to New Orleans Red Beans and Rice. This is a dish that was made weekly in New Orleans and that part of the country. It is said that they used the water from the laundry to soak the beans... Not sure that that's true, but it was a relatively bland dish, no matter where you had it. The sauce was not very thick, I would say, slightly thickened, it was a grey brown color, but it was TRADITION, and everyone ate them! Yes, the Andouille sausage was incredibly good and the vegetables offered some flavor but people liberally added hot sauce to season this dish and that is where much of the flavor would come from. So I only give this recipe 4 stars, because while it is authentic, it isn't something that you will love unless you are remembering fond times in the big easy!
This recipe was relatively laborious, in that it required a lot of back and forth from the kitchen. The prep work was not difficult. Taste-wise, as long as you get a bite of sausage, it is a fabulous dish - but as the sausage rounds are pretty big (and thus relatively sparse, even if doubled), this recipe lacks salt in a big way. As I served, I added a huge splash of juice from a jar of pickled peppers, and that helped immensely. With that addition, I really liked it, but without it I only give it 3 stars.
This was delicious. I admit I did double the sausage. :)
I made this recipe last night. I am looking for the 'perfect' rice and beans recipe - one that is easy to make and has lots of flavor. This recipe fell short. First, I thought the recipe was a little difficult to follow. At what point do you add the sauteed veggie mixture to the beans? At the expiration of the 30 minutes or when the veggies are soft? The mixture of beans and veggies never really thickened like I pictured. I would have liked a more flavorful 'sauce'. This dish didn't taste bad, it just wasn't great...kind of bland.
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