Having recently returned from New Orleans again, I was inspired to create a speedy riff on the traditional Monday meal of red beans and rice. Rather than simmering dried beans for hours, this recipe uses canned beans, making it perfect for a spicy weeknight meal. Since the website is sugar-free and grain-free, there’s no rice in the recipe, but you can serve this over rice if you like.
Time: 30 minutes
Serves: 6
Ingredients:
300g fresh or smoked andouille sausage – sliced
1 onion – diced
1 green bell pepper – diced
2 stalks celery – diced
4 cloves garlic – chopped
5g kosher salt
4g chilli powder
1 pinch cayenne pepper
1g paprika
0.5g white pepper
0.5g black pepper
2 – 540ml cans red kidney beans – rinsed and drained
400ml chicken stock
5g parsley – chopped
Preparation:
Place a pot on medium heat.
Add the sausage and cook, stirring occasionally until browned.
Stir in the onion, pepper, celery, garlic, salt, chilli, cayenne, paprika, black pepper and white pepper. Cook, stirring occasionally for ten minutes.
Turn heat to medium-high. Add the beans and stock. Crush the mixture with a potato masher until it thickens somewhat. Cook, stirring occasionally for five minutes.
Remove from heat. Stir in parsley just before serving.