Ingredients:

  • 1 pound Dried Small Red Beans (Soaked overnight, rinsed, and drained)
  • 12 ounces Andouille Sausage (Halved lengthwise and sliced into 1/2-inch pieces)
  • 1 large Yellow Onion (Finely diced)
  • 2 medium Celery Stalks (Finely diced)
  • 1 medium Green Bell Pepper (Finely diced)
  • 4 cloves Garlic (Minced finely)
  • 6 cups Unsalted Chicken or Vegetable Stock
  • 2 Tbsp Olive Oil or Vegetable Oil (For sautéing)
  • 3 whole Bay Leaves (Whole, dried)
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper (Adjust to preferred heat level)
  • 1 tsp Black Pepper (freshly ground)
  • 1 Tbsp Kosher Salt (Adjust to taste after cooking cycle 1)
  • 1 tsp Hot Sauce (e.g., Tabasco or Crystal, optional, for finishing)
  • 2 cups Long-Grain White Rice (Rinsed until water runs clear)
  • 1/4 cup Fresh Parsley (Chopped, for garnish)
  • 2 stalks Green Onions/Scallions (Thinly sliced, for garnish)

Instructions:

  1. Soak and Rinse Beans: Cover the 1 lb (450 g) of red beans with water by 2 inches and soak overnight (8-12 hours). Drain and rinse thoroughly before use.
  2. Sauté Sausage: In a skillet over medium heat, sauté the sliced Andouille sausage until browned and crispy, rendering out the fat (about 5-7 minutes). Remove the sausage and set aside, reserving 1 Tbsp (15 ml) of fat in the pan.
  3. Build the Holy Trinity: Add 2 Tbsp of oil (if needed) to the skillet, then add the diced onion, celery, and bell pepper. Sauté until the vegetables are softened and translucent (about 8-10 minutes).
  4. Add Garlic and Spices: Stir in the minced garlic, dried thyme, smoked paprika, black pepper, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Combine Components: Transfer the sautéed vegetables, the soaked/rinsed beans, the reserved sausage, and the bay leaves into the rice cooker pot.
  6. Add Liquid: Pour the 6 cups (1.4 L) of chicken stock over the mixture in the rice cooker. Ensure the liquid covers the beans well.
  7. Cook Cycle 1: Place the pot in the rice cooker and press the “Cook” or “Start” button. Allow the cooker to complete its cycle (approximately 45 minutes).
  8. Check for Tenderness: Once the cycle finishes, check the beans. They should be very tender. If still hard, run a second, partial cycle (add 1/2 cup of water if needed).
  9. Season and Mash: Stir in the 1 Tbsp of Kosher salt. Remove the bay leaves. Scoop out about 1 cup of the cooked beans and liquid into a separate bowl and mash them thoroughly with a fork or masher, then return the creamy mixture to the pot.
  10. Add Rice: Stir the rinsed long-grain rice into the bean mixture, ensuring it is evenly distributed and submerged.
  11. Cook Cycle 2: Close the lid and press the “Cook” or “Start” button again. This cycle will cook the rice and marry the remaining flavours.
  12. Rest (Do Not Peek!): When the cooker clicks to “Warm,” leave the mixture untouched with the lid on for at least 15 minutes to perfect the rice texture.
  13. Fluff and Serve: Open the cooker, gently fluff the mixture, and stir through the hot sauce (if using). Garnish generously with fresh parsley and sliced green onions.