A traditional New Orleans side dish, this version adds a nutty twist. Rather than using white rice, the beans are served atop black rice. Not to be confused with wild rice, black rice cooks up with a red hue and has a nutty crunch. Beginning with dried red beans rather than canned, this dish does take time to prepare but is worth the extra effort.
8 oz dried red kidney beans
1 T garlic infused olive oil (if using plain olive oil add an additional ½ garlic clove)
1/2 c chopped celery
½ c chopped green pepper
½ c chopped onion
1 clove garlic, minced
3 cups water
1 T extra virgin olive oil, divided
1 t Creole Seasoning, such as Tony Chachere’s Original Creole Seasoning
2 T fresh thyme, chopped
1 T fresh sage, chopped
1 T fresh parsley, chopped
1 bay leaf
1/8 t cayenne pepper
½ pound Andouille sausage, diced
1 c black rice
2 c water
½ medium onion, thinly sliced
Rinse red beans. Place in medium sized pot. Add enough water to cover beans by two inches. Cover and let sit overnight. The next day, drain. Add 3 cups fresh water.
In a medium sized skillet, heat garlic infused olive oil over medium high heat. Add celery, green pepper, onion and garlic. Cook until tender, about 4-5 minutes, stirring occasionally. Add the mix to the bean pot.
Place pot over medium high heat until it reaches a boil. Reduce heat to medium low and simmer beans for 1 ½ hour.
In small skillet, heat ½ tablespoon olive oil over medium high heat. Add the thyme, sage and parsley and sauté until crisp, about 2-3 minutes. Add to bean pot. Add creole seasoning, bay leaf and cayenne pepper to bean pot. Continue to simmer for 1 hour.
Add cubed Andouille sausage to bean pot. Continue to cook for 45 minutes.
Prepare black rice as directed on package.
In small skillet, heat ½ tablespoon olive oil over medium high heat. Add thinly sliced onion. Turn heat down to medium. Cook onion, stirring constantly until lightly browned and tender. Drain on paper towel.
Place ½ c cooked rice in each of four soup/cereal sized bowls. Evenly divide the beans between the bowls. Top beans with the sliced onions.