New Orleans–Style Red Beans and Rice Recipe

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New Orleans–Style Red Beans and Rice Recipe
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Smoky, spicy, and supremely comforting.

to cook beans instead of plain water, in order to add more flavor. You can do that here as well, but it's almost redundant. We're adding so many bits of pork that the dish essentially makes its own stock as it simmers.Andouille sausage is a must; it lends a spicy, cured flavor and plenty of rich fattiness. In order to maximize its flavor penetration, I like to add the sausage to the stew right from the start, even before I add the vegetables.

But don't plan on too many loads. I don't know if it's because I soak my beans or if beans were simply much tougher back then, but I find that my beans are perfectly tender in between one and a half and two and a half hours.

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