Creole Rajma Red Beans and Rice (Louisiana × Punjabi)

Method

1. Rinse the rice until the water runs clear and drain. Put the rice, water and salt in a 16 cm pot, bring to the boil over high heat, then turn down to the lowest low heat, cover and cook for 15 min. Turn off the heat and leave covered for 5 minutes.

   Add in this stepLong-grain rice 140 gWater (for the rice) 260 mlSalt (for the rice) 1 pinch

   high heat→low heat

2. Slice the sausage into 1 cm coins. Heat the oil in a 20 cm pot over medium heat and brown the sausage for 5 min until golden on both sides, then lift onto a plate. Leave the fat in the pot.

   Add in this stepNeutral oil 1 tbspSmoked sausage (andouille-style) 120 g

   medium heat

3. Add the cumin seeds to the same pot and, when they sizzle, the chopped onion, celery and bell pepper. Cook over medium heat for 7 min until soft, adding the chopped garlic and ginger for the last minute.

   Add in this stepCumin seeds ½ tspOnion 100 gCelery 50 gGreen bell pepper 80 gGarlic cloves 3Fresh ginger 6 g

   medium heat

4. Add the smoked paprika, garam masala, thyme, cayenne and tomato paste and stir over medium-low heat for 1 min until fragrant. Keep stirring so the spices don't burn.

   Add in this stepSmoked paprika ¾ tspGaram masala ¾ tspDried thyme ½ tspCayenne pepper ¼ tspTomato paste 1 tbsp

   medium-low heat

5. Add the beans, stock, bay leaf, salt and the browned sausage, bring to the boil, then simmer over medium-low heat for 18 min. Partway through, crush about a quarter of the beans with the back of a ladle for the classic creamy texture. It's ready when the liquid is thick enough to coat a spoon.

   Add in this stepCanned red kidney beans, drained 240 gChicken stock 300 mlBay leaf 1Salt ½ tsp

   medium-low heat

6. Remove the bay leaf and stir in the hot sauce and the dried fenugreek leaves crushed between your palms. Spoon the rice into bowls, ladle over the beans and scatter with scallions. Put extra hot sauce on the table.

   Add in this stepVinegar-based hot sauce 1 tspKasuri methi (dried fenugreek leaves) ½ tspScallions, sliced 2 tbsp