Red Beans and Rice

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour

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 1/2 teaspoons Cajun seasoning (salt-free)

3 15-ounce cans red 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

Directions

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.