Creole Red Bean Stew

 I love Red Beans and Rice.  Some prefer beans without meat, I really love the smoky flavor that Andouille adds to it.  I cook my beans like I was taught by Ralph Fountain of New Orleans (Pete's Cousin).  He always added the "Cajun Trinity" to his beans be they white, brown, or red.

Red beans are traditionally cooked on Monday, or wash day, as it was a chore getting over the weekend.  Everything would need cleaning, so the beans were put on and slid to the back of the stove to simmer all day.

To spice these up a bit I added a can of Ro-Tel Tomatoes and boy did it do the trick.  So here is what I call Red Bean Stew, that I always serve with tasty white rice.  BTW make it easier and use the canned beans, you can cook your own, but this is easier.

Red Bean Stew

3 15 oz cans red beans

1/2 lg onion (diced)

5 ribs of celery (diced)

6 gr onions (sliced thin, green part larger)

2 tbs garlic (minced)

1 tbs Tony Chachere's 

1 can Rotel tomatoes 

1/2 lb andouille sausage

1/2 red bell pepper

2 bay leaves

2 tbs bacon grease (or butter)

1/2 stick butter

2 tbs Worcestershire sauce

1 tbs Louisiana Hot Sauce

2 tsp black pepper

1/4 tsp cayenne pepper

1/2 tsp garlic powder

2 bay leaves

1 sprig fresh thyme or 1/2 tsp dried

2 cups water

Saute the onions, green onions, garlic, celery and bell peppers in the butter/bacon grease combination until they're sweated, add the Andouille sausage, all spices and herbs.  Cook for 10 mins on MED.add the tomatoes, worcestershire and tabasco sauces, the beans and a bean can of water.  Bring to a boil, and then turn down on low and let them cook forever.  Leave the lid off to thicken the fluid.

Serve these with fluffy white rice and enjoy!

RouxBDoo