Red Beans & Rice

Ingredients · per serving

• 1200 ml Chicken stock
• 1 large Green bell pepper
• 1 tsp Dried oregano
• 2 leaves Bay leaf
• 2 stalks Celery
• to taste Black pepper
• 5 cloves Garlic
• 1 tbsp Sunflower oil
• to taste Hot sauce
• ½ tsp Cayenne pepper
• 1 tbsp Worcestershire sauce
• 400 g Dried red kidney beans
• 150 g Long-grain rice
• 1 tsp Dried thyme
• 2 stalks Spring onion
• 200 g Chorizo
• to taste Salt
• 2 tsp Smoked paprika
• 1 large Onion

Instructions

1. If using dried beans: soak overnight in cold water. Drain and rinse. (Skip if using tinned.)
2. Slice the sausage into rounds. Heat 1 tbsp sunflower oil in a heavy pot over medium-high heat. Brown the sausage 4-5 min. Lift onto a plate.
3. Lower heat to medium. Add the diced onion, celery and bell pepper (the trinity) to the pot. Cook 8 min until soft.
4. Add minced garlic, smoked paprika, dried thyme, dried oregano, cayenne and bay leaves. Stir 60 seconds.
5. Return the sausage. Add the soaked beans (or drained tinned beans), chicken stock, Worcestershire sauce and a pinch of salt.
6. Bring to a boil, lower to gentle simmer, cover slightly, cook 1.5-2 hours for dried beans (or 30 minutes for tinned). Stir occasionally; the beans should soften into a thick, creamy stew.
7. Once tender, mash some of the beans against the side of the pot for extra creaminess. Season with salt and pepper.
8. Cook the rice separately: rinse, combine with 300ml water + pinch salt, boil, cover, lowest heat 12 min, rest 5 min. Ladle the red beans generously over the rice. Hot sauce, sliced spring onion.

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