Red Beans and Rice
User Reviews
4.9
1,248 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Main Course
Red Beans and Rice
Report
So thick, creamy, flavorful! Beans are cooked just right. Perfectly tender served with rice and smoky andouille sausage!
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Ingredients
- 1 cup basmati rice
- 1 tablespoon vegetable oil
- 1 (12.8-ounce) package smoked andouille sausage thinly sliced
- 1 medium sweet onion diced
- 1 green bell pepper diced
- 2 celery ribs diced
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 1 ½ teaspoons Cajun Seasoning salt-free
- 3 (15-ounce) cans small red beans or kidney beans drained and rinsed
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
1,248 reviews
Excellent
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