Red Beans and Rice
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(397)
Ingredients
6 servings
- 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
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Preparation
Step 1
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Step 2
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.
Step 3
Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Step 4
Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
Step 5
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.
Step 6
Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
Step 7
Serve immediately, topped with rice and garnished with parsley, if desired.
Step 8
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Chef's notes
Use small red beans or kidney beans.
Mashing some beans makes the dish thick and creamy.
For vegetarians, substitute plant-based sausage and vegetable stock.
Serve with a side of cornbread.
