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vegetable oil bacon andouille sausage onion stalks celery green bell pepper kosher salt garlic oregano white pepper cayenne pepper beans low-sodium long grain white rice fresh parsley
Viewed: 38 - Published at: a year agoIngredients
- 2 tablespoons vegetable oil
- 1 pound slab bacon, cut into 1/4-inch chunks
- 6 ounces andouille sausage, sliced into 1/2-inch disks
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- Kosher salt
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1 pound dry white cannellini beans, soaked overnight in water
- 6 cups low-sodium chicken stock
- 2 cups long grain white rice
- 1/4 cup chopped fresh parsley, for serving
Method
- In a large pot, heat the oil and bacon over medium heat.
- When the bacon starts to render its fat, add the sausage and cook until the bacon crisps up and the sausage turns golden, about 10 minutes.
- Remove bacon and sausage to a bowl with a slotted spoon.
- To the pan, add the onions, celery, and bell pepper.
- Season with a pinch of salt.
- Saute until tender, then add the garlic, oregano, white pepper and cayenne pepper.
- Stir and cook until garlic is tender and pot is fragrant.
- Drain and add the soaked beans.
- Stir to coat the beans, then add the chicken stock, raise the heat and bring to a boil.
- Cover and reduce to a simmer, cook for 30 to 40 minutes, or until beans are al dente.
- Add the bacon, and sausage back into the pot along with the rice.
- Cook 30 minutes more or until rice is tender and the liquid has absorbed.
- Stir in chopped fresh parsley just before serving.
- Season to taste.
