Mb'S Mardi Gras Red Beans N' Rice Recipe

Name: Mb'S Mardi Gras Red Beans N' Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried kidney beans; 4 tablespoons extra virgin olive oil or vegtable oil; 1 large white onion, cut into 1/2-inch dice; 5-6 garlic cloves, finely minced; 3 ribs celery, cut into 1/2-inch dice; 1 pound smoked or andouille sausage, cut into 1-inch pieces; 2-14 ounces cans beef broth; 1-2 tablespoons Worcestershire sauce; 1-2 bay leaves, fresh or dried; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1-1/2 teaspoons gumbo file [ground sassafras leaves] + extra for garnish [preference is Tony Chachere's brand]; 1/2 cup fresh chopped parsley + extra for garnish; Ground cayenne pepper to taste; Fresh ground black pepper to taste; Hot cooked rice; 2-3 green onions, thinly sliced for garnish

Servings: persons

1 pound dried kidney beans
4 tablespoons extra virgin olive oil or vegtable oil
1 large white onion, cut into 1/2-inch dice
5-6 garlic cloves, finely minced
3 ribs celery, cut into 1/2-inch dice
1 pound smoked or andouille sausage, cut into 1-inch pieces
2-14 ounces cans beef broth
1-2 tablespoons Worcestershire sauce
1-2 bay leaves, fresh or dried
1 teaspoon dried thyme
1 teaspoon dried basil
1-1/2 teaspoons gumbo file [ground sassafras leaves] + extra for garnish [preference is Tony Chachere's brand]
1/2 cup fresh chopped parsley + extra for garnish
Ground cayenne pepper to taste
Fresh ground black pepper to taste
Hot cooked rice
2-3 green onions, thinly sliced for garnish

1
["Place beans in colander and pick through to remove debris (i.e. bad beans, dirt clumps, rocks. etc.). Rinse beans two or three times; place in Dutch oven and add enough cold water to cover beans by 2 inches. Cover and soak overnight. Drain beans and rinse; leave in colander.", "Add oil to Dutch oven and place over medium to medium-high heat; add onion, garlic, celery and bell pepper. Saute, stirring occasionally, just until veggies start to soften. Add sausage and cook for 3-4 minutes longer. Add beef broth, Worcestershire, bay leaves, thyme, basil, gumbo file and parsley along enough water to cover beans by 2 inches. Bring to boil; cover and reduce heat to simmer and cook beans for 1-2 hours, or until beans get tender, stirring occasionally. Use back of spoon to mash some of the beans for a creamier texture. Season to taste with ground cayenne, salt and pepper.", "Place rice in bottom of bowl and top with beans. Sprinkle additional parsley, gumbo file and green onions over beans. Serve with hot crusty bread. Bon appetit!", "NOTE: If you don't want to soak beans overnight, place beans over high heat and bring to boil. Turn heat off and allow beans to sit for 1 hour. Proceed with recipe as directed.
2
To make this vegetarian, omit sausage and substitute beef broth with vegetable stock.
3
I usually do this recipe in my CrockPot. I just put everything in the CrockPot and cook on low for 6-7 hours or high for 3-4 hours."]

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 pound dried kidney beans, 4 tablespoons extra virgin olive oil or vegtable oil, 1 large white onion, cut into 1/2-inch dice, 5-6 garlic cloves, finely minced, and more.

Yes, Mb'S Mardi Gras Red Beans N' Rice falls under the Soups & Stews 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.

Mb'S Mardi Gras Red Beans N' Rice

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