Red Beans and Rice

So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

I kind of have a thing for Louisiana.

I don’t know if it’s all the beignets and the powdered sugar I leave on my pants or if it’s the classic red beans and rice but I keep returning to this state.

I mean, we just got back last week and I’m ready for another trip back!

But until then, I’ll be making the creamiest red beans and rice on the daily.

I’ve done a ton of research and development for this, eating so much red beans and rice every trip to make sure I perfect this for you guys.

I like letting my beans beans simmer with the andouille sausage, letting it soak up all the smoky flavors. When ready to serve, mash up about 1 cup of the softened beans off to the side – this makes the broth incredibly thick and creamy.

Serve with a scoop of rice, garnish with parsley, and maybe some extra sausage. That can’t hurt, right?

Red Beans and Rice

Yield: 6-8 servings

So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

Print Recipe

entree

Red Beans and Rice

Chungah Rhee

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 1/2 teaspoons Cajun seasoning, salt-free
• 3 (15-ounce) cans red beans, rinsed and drained
• 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

Directions:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. 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.
3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
5. 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.
6. Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
7. Serve immediately, topped with rice and garnished with parsley, if desired.

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