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.