Red Beans and Rice

Virginia Cherry Blossom's Note:

This is a traditional hearty chowder found in Cajun cooking and can be made vegetarian by leaving out the Andouille Sausage. This soup can be a meal in it's self and is said by some New Orlean cooks that it will bring good luck with eaten. Found this recipe in, "The Whole Foods Market Cookbook."

• Total Time: 1 hrs 10 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• ½ lb andouille sausage , cooked and diced
• 1 medium yellow onion , diced
• 2 stalks celery , diced
• 1 large green pepper , seeded and diced
• 1 teaspoon garlic , minced (2 cloves)
• 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1 bay leaf
• 8 cups chicken stock (or 8 cups cold water)
• 2 cups tomato juice
• 1 cup dried red beans (size -- small)
• ½ cup basmati rice
• 2 sprigs fresh thyme
• salt & freshly ground black pepper

Directions:

1. Heat the olive oil over medium-high heat, add the andouille sausage, and saute for 1 minute.
2. Stir in the onion, celery, pepper, and garlic, and saute until the vegetables are tender.
3. Reduce the heat to low, and stir in the dried thyme, basil, oregano, paprika, and bay leaf; cook for 3 minutes stirring often.
4. Add the stock, tomato juice, and read beans. Bring the chowder to a boil, lower to a simmer, and cook uncovered for about 45 minutes, until the beans are tender but have not lost their shape.
5. Stir in the rice, add fresh thyme sprigs, and continue to simmer for 15 minutes, until the rice is cooked. Season with salt and pepper.