Double Cheese Onion Dip (Print Version)
# Ingredients:
→ Main
01 -
1 small red bell pepper, diced
02 -
1 small green bell pepper, diced
03 -
2 celery ribs, diced
04 -
1 large yellow onion, diced
05 -
6 cloves garlic, minced
06 -
12-14 ounces andouille sausage, sliced into ¼-inch pieces
07 -
1 pound dried red beans
→ Seasonings
08 -
2 bay leaves
09 -
1 teaspoon salt or as needed
10 -
½ teaspoon paprika
11 -
½ teaspoon dried thyme
12 -
1 teaspoon dried oregano
13 -
Freshly ground black pepper to your liking
14 -
⅛ teaspoon ground cayenne or adjust to spice preference
→ Liquids & Fats
15 -
6-7 cups low sodium vegetable broth
16 -
½ tablespoon butter
17 -
2 tablespoons olive oil
→ Finishing
18 -
1½ cups cooked long grain white or brown rice
19 -
½ cup fresh parsley, chopped, plus extra for topping
20 -
¼ cup green onions, chopped, and extra for serving
# Instructions:
01 -
Rinse the beans, toss in a big pot, and submerge them under a couple of inches of water. Leave them to soak for 8 hours or overnight.
02 -
Set a Dutch oven over medium and heat up some oil. Sear the sausage slices until they’re golden on both sides, then take them out.
03 -
Melt the butter in the same pot. First, sauté the onions for about 3 minutes. Then toss in the celery and peppers for another 4 minutes. Stir in the garlic, cooking for just 15 seconds.
04 -
Throw in the salt, oregano, thyme, cayenne, paprika, and ground pepper. Stir everything around and cook for 1 minute.
05 -
Pour in the broth while scraping off anything stuck to the pot. Add the soaked beans, sausage, and bay leaves.
06 -
Turn up the heat to bring it to a boil, then drop it to low. Cover it up and let it cook for 1½ to 2 hours, or until the beans are super soft.
07 -
Take out the bay leaves. Scoop out a cup of beans, mash them up, and stir them back in to thicken. Add extra water if it feels too thick.
08 -
Taste and tweak the seasoning if needed. Toss in the parsley and green onions, letting it all simmer for about 5 more minutes.
09 -
Dish it up over some cooked rice. Sprinkle on extra parsley and green onions before digging in.
# Notes:
01 -
Always check the beans for any small debris before soaking.
02 -
If you want to save time, swap dried beans for 2 cans (15 ounces) of canned beans and shorten the cook time.
03 -
Store the rice and the dish separately to keep them fresh for leftovers.