Cardinal (And Gold) Beans And Rice Recipe

Name: Cardinal (And Gold) Beans And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag Red Beans; 1 Lb. Andouille sausage rough dice; 2 Tbsp Cumin (use more to taste); 2 Tbsp Red Pepper flakes; 2 Tbsp Cracked Black; 2 Fresh bay leaves; 87 cloves of garlic (6 will do); 1 whole onion rough dice; 3-4 cups chicken stock; 1 beer (pale ale or IPA); 2 cups long grain rice; 4 cups water-for rice; Canola oil; Salt to taste

Servings: persons

1 bag Red Beans
1 Lb. Andouille sausage rough dice
2 Tbsp Cumin (use more to taste)
2 Tbsp Red Pepper flakes
2 Tbsp Cracked Black
2 Fresh bay leaves
87 cloves of garlic (6 will do)
1 whole onion rough dice
3-4 cups chicken stock
1 beer (pale ale or IPA)
2 cups long grain rice
4 cups water-for rice
Canola oil
Salt to taste

1
Put beans in a bowl and soak over night, or at least 6 hours. Check back afer a couple hours and make sure beans are covered in water the whole time.
2
Next day
3
Put sausage into good size pot, I prefer enameled dutch oven.
4
Render sausage down about 15 minutes on medium low heat. Once done, pull out of pot and set aside.
5
Pour a few tablespoons of oil into pan (medium high heat) and add onions and garlic until soft and slightly browned.
6
Put sausage back in the pot and add all the spices and herb. Stir to incorporate.
7
Pour almost full beer into the pot and knock off the dried bits on the bottom of the pan. Beer is ALMOST full because you took a drink to taste before you put it in.
8
Once the beer comes up to a boil, add the contents of the bean bowl, water too, to the pot.
9
Add a couple cups of stock, reserve one or so to finish.
10
Bring to a boil then turn down to a simmer and cover with lid.
11
This should cook slow for about 1 1/2 hours to 2 hrs. Stir every 20 minutes or so, making sure anything that might stick comes up.
12
Add more stock, water or beer as the fluid cooks off.
13
Beans are done when they are soft to the bite.
14
Do not add any salt until right at the end, because their should be enough sodium in your stock and your sausage. Always adjust seasoning before you serve.
15
Make your rice, 2 to 1 as usual and set aside for serving.

1292

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bag Red Beans, 1 Lb. Andouille sausage rough dice, 2 Tbsp Cumin (use more to taste), 2 Tbsp Red Pepper flakes, and more.

Yes, Cardinal (And Gold) Beans And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cardinal (And Gold) Beans And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions