Fresh Food Friday Red Beans and Rice


When I’m in search of something different to serve my family after a busy day, I often reach for this recipe for easy Red Beans and Rice. It is not only delicious; it brings back memories of sultry days spent in New Orleans.

Red Beans and Rice  


  • 1 c. basmati rice
  • 1 T. vegetable oil
  • 1 (12.8-oz.) package smoked Andouille sausage, thinly sliced
  • 1 medium sweet onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 2 T. tomato paste
  • 3 cloves garlic, minced
  • 1 1/2 t. Cajun seasoning (or Creole seasoning if you prefer
  • 3 (15-oz.) cans red beans, drained and rinsed
  • 3 c. chicken stock
  • 1 t. hot sauce
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 T. chopped fresh parsley leaves


  • 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.



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