Serves 8 (serving size: 1 cup bean mixture, 1/2 cup rice, and 1-1/2 teaspoons green onions)
Don't be turned off by the total time this dish requires: Eight hours are simply for soaking beans overnight, and another eight are for hands-off cooking. Because dried kidney beans contain a toxin that's not killed at the low temperatures of the slow cooker, I boil them briskly for 10 minutes first; don't be tempted to skip this step.
1 pound dried red kidney beans
1 tablespoon olive oil
1 pound andouille sausage, quartered lengthwise and cut crosswise into 3/4-inch pieces
1-1/2 cups chopped onion
1-1/2 cups chopped poblano chile
1 cup diced celery
2 tablespoons chopped fresh thyme
1/2 teaspoon kosher salt 10 garlic cloves, crushed
1 (12-ounce) can lager-style beer (such as Budweiser)
4 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
3 bay leaves
1/2 cup thinly sliced green onions, divided
2 tablespoons cider vinegar
4 cups hot cooked long-grain rice
1 Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2 Return beans to saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 10 minutes; drain.
3 Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 6 minutes or until browned. Add onion and next 5 ingredients (through garlic); cook 8 minutes. Stir in beer; bring to a boil. Cook 2 minutes, scraping pan to loosen browned bits. Place sausage mixture in a 6-quart electric slow cooker. Add beans, stock, red pepper, black pepper, and bay leaves. Cover and cook on LOW for 8 hours.
4 Discard bay leaves. Stir in 1/4 cup green onions and vinegar. Serve over rice; sprinkle with remaining 1/4 cup green onions.
TIP :
The dish can be frozen up to 1 month.
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