Red Beans & Rice.. the day after

Hello All

Well last night's adventure was Awesome!!  The red beans and rice was worth the time, effort and little expense.  I had two bowls for dinner and yes, even one for breakfast this morning.  Don't you love it when you have a craving for something and it delivers.. That's me.. still smiling and thinking about the leftovers in the frig.

I modified a recipe from cooks illustrated.  First, let me be the first to admit that cajun/creole cuisine (or anyone who use to watch Emeril) often uses as the base vegetables: onion, bell pepper and celery or the trinity.  I didn't have bell peppers in the house and opted to use the carrots that I had already purchased.  Personally, I liked to see the carrot in the sauce and thought it added a bit of color but to purists.. the switch might make the dish a bit less bayou.

Should-a/Could-a saved: Nothing (pretty inexpensive and Aidell's Andouille sold with 8 links, freeze other 4 for later recipes).
Verdict: Amazing
Do-Over: Emphatic YES!

Tonight's Adventure was scheduled to be Pork Chile Verde and Leftovers on Thursday night.. But I think with the left over Soup and Red Beans & Rice (and a teething baby).. that I'll switch the two and make leftovers tonight!

The recipe is:

Servings: 4-6

INGREDIENTS

• 
  
• 1pound red kidney beans (about 2 cups), rinsed and picked over
• Kosher Salt

           3   tablespoon canola oil

• 1medium onion , chopped fine (about 1 cup)
• 3medium carrots, chopped fine (about 1/2 cup)
• 1celery rib , chopped fine (about 1/2 cup)
• 3medium garlic cloves minced (or grated on a microplane, which has become my favorite way to cook with garlic)
• 1/4teaspoon dried thyme leaves
• 1teaspoon sweet paprika
• 2bay leaves
• 1/4teaspoon cayenne pepper
• Ground black pepper
• 3cups chicken broth (I used 3 cups water and 3 tsp of "better than bouillon" chicken base)
• 6cups water

        4   links of Aidell's andouille sausage, cut into 1/4-inch slices

• 1teaspoon red wine vinegar 
• Basic White Rice
• Hot sauce (optional)

INSTRUCTIONS

1. 1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
2. 2. Heat oil in large Dutch oven over medium heat, add onion, carrot, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.
3. 3. Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, black pepper. Serve over rice, passing hot sauce.