New Orleans

Red beans and rice

Monday in New Orleans means red beans on the stove all day. Creamy, smoky, hard to stop eating.

180 minTime

21 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 180 minutes come after.

Make it your way

Grandma's wayKidney beans slow cooked with andouille and the trinity, served over rice.

The original

476kcalsame

21 gproteinsame

14 gfibresame

180minutessame

Red beans and rice, New Orleans Monday style.

Per serving, worked out from the ingredient table.

Rajma, dry (dried red kidney beans)2 cups dry red kidney beans, soaked overnight

Smoked sausageandouille or any smoked sausage, sliced

Onion1 large, chopped

Capsicum (green capsicum, green bell pepper)1 green bell pepper, chopped

Celery2 stalks, chopped

Garlic5 cloves, minced

Bay leaf (indian bay leaf)2

Dried thyme1 tsp

Paprika1 tsp

Red chilli powder (indian red chili powder)¼ tsp cayenne

Black pepper½ tsp

Saltto taste

Waterabout 8 cups

Cooking oil (vegetable oil)1 tbsp

Rice2 cups long grain, to serve

Spring onion (green onion, scallion)2, sliced

Flat leaf parsleya handful

5 steps

1Brown the sausage in oil in a heavy pot, then lift it out.
2Cook onion, pepper and celery in the fat until soft, then add garlic, thyme, paprika and cayenne.
3Add drained beans, bay leaves and water. Boil hard for 10 minutes, then simmer gently, partly covered, for about 2 hours.
4Return the sausage. Mash a cup of beans against the pot and simmer 20 minutes more until creamy. Season.
5Cook the rice while the beans finish. Serve beans over rice with spring onion and parsley.

Serve it like this

Spoon rice into a wide bowl and ladle the beans half over it. Top with spring onions, with hot sauce and crusty bread on the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.