For the red beans and rice
- 1/2 pound (226 g) dried red beans, soaked overnight, rinsed, and drained
- 1 quart (0.9 l) vegetable stock or water
- 1/2 pound (226 g) Andouille sausage, sliced
- 1/2 pound (226 g) cooked ham steak, diced
- 1/2 large Vidalia onion, peeled and diced
- 1/2 bell pepper, peeled, seeded, and chopped
- 4 cloves garlic, peeled and chopped
- 1/2 teaspoon (2.5 ml) ground black pepper
- 1/2 teaspoon (2.5 ml) Creole seasoning
- 1 chipotle pepper in adobo, chopped
For the sauce
- 1 cup (210 g) medium-grain rice
- 3 cups (720 ml) mushroom stock
- 1/2 teaspoon (2.5 ml) sea salt
- 1/4 teaspoon (12.5 ml) ground black pepper
- Fill and preheat the SousVide Supreme to 183F/84C.
- In a skillet over medium heat, brown the sausage and ham, transfer to a paper towel to drain and cool slightly.
- In the same skillet, sauté the onion, bell pepper, and garlic until just limp.
- Put the beans and vegetable stock into large zip-closure cooking pouch.
- Add the sausage, ham, onion, peppers, and garlic; stir in the seasonings and chipotle pepper.
- Using the displacement method (Archimedes Principle) remove most of the air from the pouch and zip the seal closed.
- Submerge the pouch in the water oven to cook for 3 hours and 45 minutes.
- In the last 45 minutes, put the rice and mushroom stock into a large zip-closure cooking pouch and use the displacement method to remove the air from the pouch and zip the seal.
- Submerge the rice, alongside the beans, and cook for an additional 45 minutes.
- To serve, remove the rice pouch, open and pour the rice into a large serving bowl. Fluff it with a fork to separate the grains.
- Remove the beans, open the pouch, and ladle them onto the rice.
- Serve in warm bowls with a shake of Tabasco, if desired, and laissez le bon temps rouler!
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