Cranberry Beans and Rice

Cranberry Beans and Rice
Serves 4, Main Course
This recipe is brought to you by The Garden Apartment, a food blog about eating locally in the big city. The original post can be found here

  • 1 Cup of dried red beans, soaked in water overnight
  • 2 TB EVOO or vegetable oil
  • 1/2 lb of spicy sausage (like Andouille), cut into 1 inch pieces 
  • 1/2 large red pepper, diced 
  • 1/2 medium yellow onion, diced 
  • 2 stalks celery, diced 
  • 2 large cloves of garlic, smashed then minced 
  • 2 TB tomato paste 
  • 1 Cup crushed tomatoes 
  • 2 bay leaves 
  • 1 tsp (plus more to taste) hot sauce
  • 1 TB cajun seasoning 
  • 1 TB worcestershire sauce 
  • 1/2 Cup low-sodium chicken stock (plus more, if necessary) 
  • salt and pepper, to taste 
  • cooked rice, for serving 
  • (optional) parsley, finely chopped (as garnish) 
Place the cranberry beans in a medium pot. Cover with water and cook at a simmer for 30-45 minutes, until tender.
In the meantime, heat 1 TB of the oil in a large saute pan. Add the sausage pieces and cook until nicely browned on all sides. Remove from the pan and set aside.

Add the remaining TB of oil to the pan with the red pepper, onion, and celery. Cook until almost tender, about ten minutes. Add the garlic to the pan and cook for one more minute.

Pour the two TB of tomato paste into the sauce pan and caramelize in the oil (simply saute the paste in the oil, stirring from time to time) for approximately one minute. Return the sausage to the pan. Add the crushed tomatoes, bay leaves, hot sauce, cajun seasoning, worcestershire sauce, chicken stock, salt, pepper, and the cranberry beans with some of their cooking liquids. 

Cover and simmer for 45 minutes. Stir occasionally. If needed, add more chicken stock to keep the mixture with a bit of a "saucy" consistency.

Enjoy over warm white rice.