Red Beans and Rice
A thick, creamy, and flavorful dish featuring red beans, rice, and smoky andouille sausage.
Equipment
- saucepan
- Dutch oven
Ingredients
- 1 cup basmati rice
- 1 tablespoon vegetable oil
- 1 package smoked andouille sausage thinly sliced (12.8-ounce)
- 1 medium sweet onion diced
- 1 green bell pepper diced
- 2 celery ribs diced
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 1.5 teaspoons Cajun seasoning salt-free
- 3 cans small red beans or kidney beans drained and rinsed (15-ounce each)
- 3 cups chicken stock
- 1 teaspoon hot sauce
- 1 bay leaf
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
- Add onion, bell pepper, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in tomato paste, garlic, and Cajun seasoning until fragrant, about 1 minute.
- Stir in red beans, chicken stock, hot sauce, bay leaf, and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
- Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
- Serve immediately, topped with rice and garnished with parsley, if desired.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 900mgPotassium: 800mgFiber: 15gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 70mgIron: 4mg
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