- 1 pound red kidney beans
- Pink salt
- 1 tablespoon grapeseed oil
- 1 pound andouille sausage, cut into 1/2-inch disks
- 1 large onion, finely chopped (about 12 ounces)
- 4 ribs celery, finely chopped (about 8 ounces)
- 4 medium cloves garlic, minced
- 1/2 teaspoon to 1 tablespoon ground cayenne pepper (depending on how hot you
- like it)
- 1 teaspoon cumin
- Freshly ground black pepper
- 4 sprigs fresh thyme
- 3 bay leaves
- Hot sauce
- Old bay (optional)
- White vinegar, to taste (optional)
Dirty Brown Rice
- 1 (14-ounce) can Mirepoix or vegetable broth
- ● 1 bay leaf
- ● 1 1/2 cups brown rice
- ● 1 tablespoon grapeseed or Vegetable oil
- ● 1 medium onion, chopped
- ● 1 red bell pepper
- ● 1 yellow bell pepper
- ● 1 green bell pepper, seeded and chopped
- ● 1 cup peeled diced tomatoes
- ● 2 cloves garlic, minced
- ● 1/2 teaspoon salt
- ● 2 teaspoons cajun seasoning, I like old bay
- ● 1/4 teaspoon dried thyme
- Place beans in a large bowl and cover with 6 cups cold water. Add 2 tablespoons
- pink salt and Set aside at room temperature for 8 to 16 hours. Drain and rinse.
- In a large Dutch oven, heat oil over medium-high heat until shimmering. Add andouille
- and cook, stirring, until lightly browned, about 5 minutes. Add onion, and celery.
- Season with salt and cook, stirring, until vegetables have softened Add garlic and cook,
- stirring, until fragrant, about 45 seconds. Add cayenne pepper, and a generous 10 to
- 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. Add
- beans, along with enough water to cover by about 2 inches add thyme, cumin and bay
- leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are
- completely tender, 1 1/2 to 2 1/2 hours.
Dirty Brown Rice
- Give your brown rice a good rinse in the rice cooker pot before cooking and drain.
- Add enough stock up to the water level lines for brown rice. If you added 2 of the rice cooker cups (1½ standard
- cups), fill the pot with stock up to the 2 cup water line.
- If your rice cooker does not have a brown rice setting, add water so the water line is slightly above the 2 cup line.
- It’s also a good idea to let your rice sit in the rice cooker for an additional 10 minutes after it is “done” without
- opening the rice cooker lid to let it continue cooking inside the pot.
- Let the rice sit in the water for at least 20 minutes, but ideally 90 minutes, before pressing the brown rice button
- Heat oil in a cast iron dutch oven. Add garlic, peppers, onions
- Cook stirring occasionally until vegetables are softened. Add diced tomatoes and
- continue to cook for 5 minutes.
- Add salt, Cajun seasoning, and thyme.
- Add reserved vegetable broth and scrape the bottom of the pan to release all the
- brown pieces. Let simmer for 1 minute.
- Remove bay leaf from rice and add rice to Dutch oven. Stir it into the mixture. Lower
- heat while you stir. Once it is combined well, remove from heat.