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Farm-to-Table Recipe:

Andouille Red Beans & Rice

On a chilly fall day, theres nothing like a little spicy comfort food to add a little warmth to your life.  I love the simplicity of red beans and rice with our andouille. . .  there's really not much to it, but it always makes a hearty and delicious meal. 
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INGREDIENTS
  • 2 cup cooked rice
  • 1 tablespoon cooking oil
  • 1 package Bottomland Farm andouille sausage, thinly sliced
  • 1 medium sweet onion, diced
  • 1 green bell pepper, diced (in the winter months I either use frozen bell peppers from earlier in the season, or I leave out the peppers all together)
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 ½ teaspoons Cajun seasoning (or a mix of paprika, cayenne, garlic powder, pepper and oregano)
  • 3 (15-ounce) cans red beans, drained and rinsed
  • 3 cups chicken stock
  • 1 teaspoon hot sauce
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
  1. In dutch oven or high sided pot or pan, cook sliced andouille over medium heat, set aside.
  2. Then sauté onion & bell pepper, stirring when necessary for 3-4 minutes.
  3. Stir in tomato paste, garlic and Cajun seasoning until it smells delicious, about 1 minute.
  4. Stir in red beans, chicken stock, hot sauce, bay leaf and andouille. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
  5. Using a wooden spoon, or an immersion blender, mash beans until slightly thickened, if desired.
  6. Serve immediately over rice.
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