Red Beans And Rice
Red Beans and Rice is comfort in a bowl—creamy sauce, hearty red beans, andouille sausage, and veggies make it super filling and flavorful!
Servings: 6 servings
Cost: $10.13
Equipment
Ingredients
- 1 tablespoon oil vegetable or canola
- 1 (13-ounce) package smoked andouille sausage sliced into thin coins
- 1 sweet onion diced (1-1/2 cups)
- 1 green bell pepper diced (1 cup)
- 1-1/3 cup diced celery 3 large ribs
- 2 tablespoons tomato paste
- 1 tablespoon finely minced garlic 3 to 4 cloves
- 1-1/2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper
- 3 (15-ounce) cans red beans drained and rinsed, see note 2
- 3 cups chicken stock like Swanson’s
- 1 bay leaf optional
- 1-1/4 cups uncooked basmati rice
- 3 tablespoons finely chopped fresh parsley see note 3
- Hot sauce or cayenne pepper for more heat
Instructions
- Heat the oil in a large pot over medium heat. Add thinly sliced sausage in a single layer and cook until lightly browned, 5–6 minutes, stirring frequently. Remove sausage with a slotted spoon to a paper-towel-lined plate and tent with foil. If more than 2 tablespoons of grease remains, drain the excess.
- Add 1-1/2 cups diced onion, 1 cup diced bell pepper, and 1-1/3 cups diced celery to the pot. Cook, stirring occasionally, until tender and onion is translucent, 7–10 minutes.
- Add tomato paste, garlic, Cajun seasoning, paprika, oregano, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir until fragrant, 1–2 minutes.
- Add drained and rinsed red beans, chicken stock, and bay leaf. Return sausage to the pot, bring to a boil, then cover and simmer for 15 minutes. Uncover and simmer another 15 minutes.
- Meanwhile, bring a large pot of water to a boil. Salt the water and add rice (see note 4). Cook for 6 minutes, until tender, then drain and fluff with a fork. Set aside.
- After simmering, mash some beans using one of two methods: either mash them in the pot with a wooden spoon until slightly thickened, or blend 1-1/2 cups of beans and liquid (avoid sausage pieces) until smooth, then return to the pot. If desired, mix in finely chopped parsley. Stir, taste, and season with additional salt and pepper (typically another 1/4 to 1/2 teaspoon salt; see note 3).
- Serve with hot sauce and cayenne pepper, if desired. Serve over cooked rice and enjoy!
Video
Notes
Note 1: Traditionally, this dish uses andouille sausage, but any smoked pork or beef sausage works. The sausage affects the dish’s spiciness, flavor, and saltiness.
Note 2: Red beans are not to be confused with kidney beans. Be sure to drain and rinse beans before using.
Note 3: Finishing touches: Adjust salt, pepper, and spices based on the sausage. If it’s hot, omit extra hot sauce or cayenne. If mild, start with 1/8 tsp cayenne and 1 tsp hot sauce, then increase as needed. Season less or more depending on the sausage’s saltiness.
Note 4: This recipe uses basmati rice. The cooking technique only works with this type of rice. If you’re using long-grain white rice or any other rice, use your traditional cooking method instead of this technique.
Storage: Keep leftovers in the fridge for 5–7 days. You can freeze cooled leftovers for up to 3 months, thawing in the fridge overnight.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 48.8g | Protein: 20.6g | Fat: 14.1g | Cholesterol: 23.4mg | Sodium: 756.1mg | Fiber: 10.5g | Sugar: 3.8g