My Dad’s red beans and rice was a staple in our home. I ate it all the time as a kid and it’s now my ultimate comfort food.
This time, I decided to switch up the creamed collard greens for creamed chard, kale, and mushrooms using acidic creme fraiche to brighten things up.
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!