Categorized:
- Beef and Pork
- Main Dish
Tagged:
- bell pepper
- chili powder
- cumin
- garlic
- green onions
- kidney beans
- onions
- oregano
- paprika
- parsley
- rice
- sausage
Red Beans and Rice
Ingredients
- 1 lb. dried red kidney beans, picked over
- 1 1/2 cups water, plus more for soaking beans
- 13 oz. Andouille sausage, sliced about 1/3-inch thick*
- 1 Tbsp olive oil
- 1 large yellow onion, diced (2 cups)
- 2 large celery ribs, sliced (1 cup)
- 1 medium red bell pepper, chopped (1 1/4 cups)
- 4 garlic cloves, minced (1 1/2 Tbsp)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 tsp oregano
- 1/2 tsp thyme
- 1/8 tsp cayenne pepper, or to taste (optional)
- 1 (32 oz) carton low-sodium chicken broth (4 cups)
- 1/4 cup each chopped fresh parsley and green onions
- 2 cups white rice, cooked according to package directions
- Salt and freshly ground black pepper
Instructions
- Add beans to a large bowl, pour in enough water to cover beans by 2-inches. Let soak at least 8 hours or overnight, then drain.
- Heat oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally, until slightly browned, about 5 minutes. Transfer to a plate lined with paper towels, leave rendered fat in pan (there should be about 2 Tbsp).
- Add onion, celery and bell pepper, saute 3 minutes. Add garlic, chili powder, cumin and paprika, saute 1 minute longer.
- Pour in chicken broth, 1 1/2 cups water, drained beans, oregano, thyme, cayenne pepper and return sausage to pot. Season with salt to taste (you should only need about 1/4 - 1/2 tsp).
- Bring mixture to a light boil over medium-high heat. Reduce heat to low, cover and simmer until beans are tender, stirring occasionally, about 1 1/2 - 2 hours.
- Stir in parsley and green onions. Serve mixture warm with prepared rice.
Notes
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