New Orleans Beans and Rice

I forgot to take a picture of this when it was spooned all nicely into a bowl, so this is more of an afterthought. This had good flavor, but was a bit dry because I didn't follow the instructions like I should have. You're supposed to soak the beans, which helps create a sauce, and I just used canned beans, so I only have myself to blame. Plus, I didn't have scallions, I used brown rice instead of white (white soaks up more of the sauce), and bought the wrong kind of parsley. Overall, it actually worked out pretty good considering I botched it up so badly, but this has the potential to be great if done correctly. As it was, Jared and I both gave it a 6. We also sprinkled Cajun seasoning on top, which was a a great addition. I got the recipe from my Fine Cooking magazine.

• 1 lb. (2-1/2 cups) dried Anasazi beans I used 2 cans of red beans 
• 1 Tbs. pure olive oil
• 6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices I used the sausage from our pig
• 3 medium celery stalks with leaves, cut into 1/2-inch dice
• 3 medium scallions, thinly sliced I didn't use these
• 1 medium green or yellow bell pepper, stemmed, seeded, and cut into 1/2-inch dice
• 1 medium red onion, cut into 1/2-inch dice
• 1 cup coarsely chopped fresh flat-leaf parsley I didn't buy flat-leaf
• 1 dried bay leaf
• 1 tsp. fresh thyme or 1/2 tsp. dried
• Kosher salt and freshly ground black pepper
• 2 medium cloves garlic, minced
• 2 cups long-grain white rice
• Hot pepper sauce, for serving I didn't add this
• Jarred pickled jalapeños, for serving I didn't add this

Put the beans in a large metal bowl with enough cool water to cover by about 3 inches. Soak at room temperature for 6 to 8 hours, adding more water if the level gets low. To see if the beans have soaked long enough, cut one in half. It should be the same color at its center as it is at the edge. Drain and rinse.
TIP:

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.

Put the beans in a 6-quart Dutch oven. Add 2 quarts cool water, or enough to cover the beans by about 3/4 inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep the beans submerged, until they begin to soften, about 30 minutes.

Meanwhile, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring often, until browned, about 4 minutes. Stir in the celery, scallions, bell pepper, onion, 1/2 cup of the parsley, the bay leaf, thyme, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add the sausage mixture to the beans and return to a simmer. Continue to simmer, stirring often, until the beans are very tender and the liquid is very thick, about 40 minutes.

Meanwhile, bring 4 cups water to a boil in a heavy-duty 3-quart saucepan over high heat. Add the rice and 1-1/2 tsp. salt, stir once, reduce the heat to low and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes

Discard the bay leaf from the beans, stir in the remaining 1/2 cup parsley, and season to taste with salt and hot pepper sauce. Serve the beans over the rice, with the hot pepper sauce and pickled jalapeños with their liquid on the side.

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.

nutrition information (per serving): 
Calories (kcal): 450; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1.5; Protein (g): 21; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 79; Polyunsaturated Fat (g): 0; Sodium (mg): 520; Cholesterol (mg): 15; Fiber (g): 13;