Red Beans and Rice Bowl (Print Version)
Creamy red beans, spicy sausage, and tender rice simmered with classic Creole flavors.
# Ingredients:
01 -
1 cup basmati rice
02 -
1 tablespoon vegetable oil
03 -
12.8 ounces smoked andouille sausage, thinly sliced
04 -
1 medium sweet onion, diced
05 -
1 green bell pepper, diced
06 -
2 celery ribs, diced
07 -
2 tablespoons tomato paste
08 -
3 cloves garlic, minced
09 -
1 ½ teaspoons Cajun seasoning, salt-free
10 -
45 ounces small red beans or kidney beans, drained and rinsed (3 cans, 15 ounces each)
11 -
3 cups chicken stock
12 -
1 teaspoon hot sauce
13 -
1 bay leaf
14 -
Kosher salt and freshly ground black pepper, to taste
15 -
2 tablespoons chopped fresh parsley leaves
# Instructions:
01 -
In a large saucepan, bring 2 cups of water to a boil. Add rice and cook according to package instructions. Set aside.
02 -
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sausage in batches and cook, stirring frequently, until lightly browned, about 3-4 minutes. Remove and set aside.
03 -
Add the onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes.
04 -
Stir in tomato paste, minced garlic, and Cajun seasoning. Cook until fragrant, about 1 minute.
05 -
Stir in the red beans, chicken stock, hot sauce, bay leaf, and reserved sausage. Season with salt and pepper to taste. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.
06 -
Uncover and continue to simmer for an additional 15 minutes, allowing the mixture to reduce. Using a wooden spoon, gently mash some of the beans to slightly thicken the texture, if desired. Adjust seasoning with additional salt and pepper, if needed.
07 -
To serve, place a portion of cooked rice on a plate or in a bowl. Top with red beans and garnish with fresh parsley, if desired.
# Notes:
01 -
Mashing some of the beans helps to naturally thicken the dish.