My Dad’s red beans and rice was a staple in our home. I ate it all the time as a kid and it’s now my ultimate comfort food.
This time, I decided to switch up the creamed collard greens for creamed chard, kale, and mushrooms using acidic creme fraiche to brighten things up.
Step 1 -
Heat dutch oven or pot over medium heat and add oil
Step 2 -
Sear the sausages to brown all over and remove to a plate.
Step 3 -
Add bacon and a 1/2 cup of water and simmer to render the bacon fat. When the water evaporates the bacon will fry in its own fat.
Step 4 -
When the bacon is crispy, remove to a plate.
Step 5 -
Add onions, garlic, celery and bell peppers and sauté for about 8-10 minutes or until soft.
Step 6 -
Add the beans and enough water to cover by 2 inches.
Step 7 -
Bring to a boil and continue to boil for 15 minutes. Lower the heat and simmer for about 1-1.5 hours. Begin testing at an hour.
Step 8 -
Purée or mash half of the beans to make a creamier texture and add the bacon.
Step 9 -
Season with salt.
Step 10 -
Reheat the sausages, I like to add them to the pot of beans and close the lid to steam for 5 minutes. You can also cut the sausage into pieces and mix with the beans.
Step 11 -
Serve over white rice with scallions and hot sauce.
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