Red Beans and Rice
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 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
Description
Red Beans and Rice centers on small red beans cooked slowly with smoked andouille sausage, diced onion, celery, and green bell pepper, creating a traditional flavor base. Tomato paste, Cajun seasoning, and hot sauce add depth, while simmering reduces the liquid and thickens the beans. Mashing some beans slightly adds creaminess to the dish. The accompanying basmati rice is prepared separately to maintain a fluffy texture. Garnishing with fresh parsley adds a touch of brightness. This dish offers a balance of tender beans, savory sausage, and soft vegetables, all held together by a well-seasoned broth.
The presence of smoked sausage and the slow simmering develop a savory, mildly spicy flavor profile. The texture ranges from creamy beans to firm rice and tender vegetables, making it satisfying both in taste and mouthfeel. Preparing the rice separately allows for the ideal fluffy grain base to absorb the bean mixture’s bold flavors when served.
Serve this hearty mix immediately atop the cooked rice, garnished with parsley if desired. It functions well as a main dish for lunch or dinner, combining protein, starch, and vegetables in one bowl.
Ingredients
- 1 cup basmati rice
- 1 tablespoon vegetable oil
- 1 (12.8-ounce) package andouille sausage thinly sliced, smoked
- 1 onion diced, medium sweet
- 1 green bell pepper diced
- 2 celery diced, ribs
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 1 ½ teaspoons Cajun seasoning salt-free
- 3 (15-ounce) cans small red beans drained and rinsed, or kidney beans
- 3 cups chicken stock
- 1 teaspoon hot sauce
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh 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.
User Reviews
Overall Rating
4.9
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