Red Beans and Rice Recipe
Easy Red Beans and Rice Recipe - A faster version of traditional Creole red beans and rice, this hearty recipe is made with smoked sausage, red kidney beans, and vegetables such as onion, celery, and green bell pepper.
Servings: 8 servings
Cost: $15
Ingredients
- 2 tablespoon olive oil divided
- 1 pound Smoked Andouille Sausage sliced into 1/2-inch rounds
- 2 medium yellow onions diced
- 3 ribs celery diced
- 2 green bell peppers stemmed, seeded and diced
- 5 cloves garlic minced
- 1½ tablespoon Cajun seasoning
- ½ teaspoon cayenne plus more if desired
- 2 teaspoon thyme
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 3 cans red kidney beans drained, not rinsed
- 2 bay leaves
- 2 cups water or broth (chicken stock, vegetable or beef broth), plus more as needed
- 2 cups white rice cooked according to package instructions or see notes below
- Optional garnishes: chopped parsley, green onions, cilantro, or hot sauce (like Tabasco)
Instructions
- Brown the sausage. Heat a large, heavy-bottomed Dutch oven or pot over high heat. Add 1 tablespoon of olive oil and swirl to coat the bottom of the pot. Once hot, add the sausage to the in a single layer and cook for 1-2 minutes before flipping to brown on the other side (see notes). Remove sausage from the skillet and set aside.
- The "holy trinity" (mirepoix). To the same pot over medium-low heat add the last tablespoon of olive oil. Stir in the minced onions, bell pepper, and celery, mixing well to combine. Sauté for 8-10 minutes, stirring frequently. Add the minced garlic, Cajun seasoning, cayenne pepper, thyme, salt, and black pepper. Mix well and continue to cook for 1 minute.
- Red beans and broth. Add in the drained red beans, bay leaves, and broth (or water) to your pot. Mix well to combine and add additional liquid if needed. Increase heat and bring the red beans to a low boil. Immediately reduce heat to low, cover, and simmer for 15 minutes.
- Return the sausage. Return the sausage back to the pot and continue to simmer for 5-10 minutes more. Season with additional salt and pepper, to taste.
- Serve. Serve approximately 1 cup of beans and sausage in a shallow bowl topped with approximately equal amounts of rice. Garnish with fresh chopped parsley or green onions, if desired.
Notes
Sausage. Spicy smoked andouille sausage is what I used in this recipe. You'll find all kinds of different smoked sausage available at your local grocery store, so pick your favorite. Since it has already been cooked, there's no need to cook more than a few minutes. Can’t find andouille sausage? Alternatives include Mexican Chorizo, kielbasa, or any other spicy smoked sausage.
If you prefer a thicker sauce, simply whisk together 2-3 tablespoons of tomato paste with approximately 1/2-1 cup of broth from your pot. Thoroughly mix to combine and gently stir back into your pot. You can also use a mixture of cornstarch with cold water, but I much prefer using tomato paste whenever possible.
My favorite way to cook rice:
- Wash the rice. Before cooking any rice or rice recipe you always want to wash the rice. Place the rice in a fine-mesh strainer or in a bowl and wash with clean water several times.
- Add the rice to a medium saucepot. Add a pinch of salt and fill with water so that the rice is covered by approximately 2 inches of liquid. Bring to a boil.
- Once the water comes to a boil, reduce heat to low and cover.
- Check the progress of the rice every 5 minutes. If you can squish it between your fingers, it’s done. Drain any remaining liquid from the rice, transfer the rice back to the pot, fluff, and cool for a few minutes.
To cook this red beans and rice recipe in the crockpot:
- Follow steps 1 & 2 as outlined above.
- Transfer the browned sausage, softened vegetables and spices, drained beans, bay leaves, and broth to the bowl of your slow cooker. Mix well to combine.
- Cook on LOW for 5-6 hours or on HIGH for 2-4 hours.
- Serve with desired garnishes like parsley, cilantro, or hot sauce and rice.
Nutrition
Calories: 373kcal | Carbohydrates: 32g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 1108mg | Potassium: 376mg | Fiber: 2g | Sugar: 3g | Vitamin A: 984IU | Vitamin C: 29mg | Calcium: 33mg | Iron: 1mg
