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–+ servings
Red Beans and Rice Image 3

Red Beans and Rice

Yield: 6 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
So thick, creamy, flavorful! Beans are cooked just right. Perfectly tender served with rice and smoky andouille sausage!
5 stars (417 ratings)

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 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

Equipment

Instructions

  • 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.