Cardinal (And Gold) Beans And Rice

• 1 bag Red Beans
• 1 Lb. Andouille sausage rough dice
• 2 Tbsp Cumin (use more to taste)
• 2 Tbsp Red Pepper flakes
• 2 Tbsp Cracked Black
• 2 Fresh bay leaves
• 87 cloves of garlic (6 will do)
• 1 whole onion rough dice
• 3-4 cups chicken stock
• 1 beer (pale ale or IPA)
• 2 cups long grain rice
• 4 cups water-for rice
• Canola oil
• Salt to taste

1. Put beans in a bowl and soak over night, or at least 6 hours. Check back afer a couple hours and make sure beans are covered in water the whole time.
2. Next day
3. Put sausage into good size pot, I prefer enameled dutch oven.
4. Render sausage down about 15 minutes on medium low heat. Once done, pull out of pot and set aside.
5. Pour a few tablespoons of oil into pan (medium high heat) and add onions and garlic until soft and slightly browned.
6. Put sausage back in the pot and add all the spices and herb. Stir to incorporate.
7. Pour almost full beer into the pot and knock off the dried bits on the bottom of the pan. Beer is ALMOST full because you took a drink to taste before you put it in.
8. Once the beer comes up to a boil, add the contents of the bean bowl, water too, to the pot.
9. Add a couple cups of stock, reserve one or so to finish.
10. Bring to a boil then turn down to a simmer and cover with lid.
11. This should cook slow for about 1 1/2 hours to 2 hrs. Stir every 20 minutes or so, making sure anything that might stick comes up.
12. Add more stock, water or beer as the fluid cooks off.
13. Beans are done when they are soft to the bite.
14. Do not add any salt until right at the end, because their should be enough sodium in your stock and your sausage. Always adjust seasoning before you serve.
15. Make your rice, 2 to 1 as usual and set aside for serving.

red beans, rough dice, cumin, red pepper, bay leaves, garlic, onion, chicken stock, ipa, long grain rice, water, canola oil, salt

Taken from www.epicurious.com/recipes/member/views/cardinal-and-gold-beans-and-rice-50000787 (may not work)