I grew up eating my Dad’s red beans and rice all of the time. This is my ultimate comfort food. I served it with some sautéed chard, kale, and mushrooms and folded in some creme fraiche to remind me of creamed collard greens but the acidity of creme fraiche brightens it up compared to heavy cream.
Dutch oven pot
- Heat dutch oven or pot over medium heat and add oil
- Sear the sausages to brown all over and remove to a plate.
- Add bacon and a 1/2 cup of water and simmer to render the bacon fat. When the water evaporates the bacon will fry in its own fat.
- When the bacon is crispy, remove to a plate.
- Add onions, garlic, celery and bell peppers and sauté for about 8-10 minutes or until soft.
- Add the beans and enough water to cover by 2 inches.
- Bring to a boil and continue to boil for 15 minutes. Lower the heat and simmer for about 1-1.5 hours. Begin testing at an hour.
- Purée or mash half of the beans to make a creamier texture and add the bacon.
- Season with salt.
- Reheat the sausages, I like to add them to the pot of beans and close the lid to steam for 5 minutes. You can also cut the sausage into pieces and mix with the beans.
- Serve over white rice with scallions and hot sauce.
Things to remember
- I do not usually soak my beans if I am using high-quality beans such as these from Rancho Gordo.
- I add water to the pan when I cooked bacon because it helps render the bacon fat. When the water evaporates the bacon fries in its own fat, creating incredibly crispy bacon pieces. I add these at the end to retain some texture but you can also simmer the beans with the bacon to create a stronger bacon flavor in the beans.
- I highly recommend making your own hot sauce! It lasts for a few months because of the high vinegar content and you will want to use it on everything!