Lunch

Red beans and rice
Serves
8
Time
60 minutes
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 red 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
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.