Red Beans and Rice
6 servings
servings20 minutes
active time1 hour
total timeIngredients
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.
6 servings
servings20 minutes
active time1 hour
total time