New Orleans Red Beans and Rice with Andouille Sausage

New Orleans Red Beans and Rice with Andouille Sausage is a gluten free and dairy free recipe with 6 servings. One portion of this dish contains about 50g of protein, 41g of fat, and a total of 933 calories. For $2.42 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, thyme leaves, canolan oil, and a few other things to make it today. 3 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. It works well as a reasonably priced main course. It is brought to you by Foo

Instructions

1. 1

   Soak the beans overnight in cool water. The next day, drain and add fresh water to cover beans in Dutch oven. Bring to a boil, then reduce to medium-high heat and simmer for 45-60 minutes or until tender, but not falling apart.

2. 2

   Drain.Meanwhile, add oil to a skillet and saute onions, celery and bell pepper until translucent, about 8-10 minutes.

3. 3

   Add garlic and saute for 2 more minutes, stirring occasionally.

4. 4

   Add sauteed vegetables to beans, ham hock, sausage, seasonings, and just enough water to cover.Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)

5. 5

   Serve over long-grain rice.

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