Classic Red Beans and Rice

• ▢ 1 tablespoon oil vegetable or canola
• ▢ 1 (13-ounce) package smoked andouille sausage sliced into thin coins
• ▢ 1 sweet onion diced (1-1/2 cups)
• ▢ 1 green bell pepper diced (1 cup)
• ▢ 1-1/3 cup diced celery 3 large ribs
• ▢ 2 tablespoons tomato paste
• ▢ 1 tablespoon finely minced garlic 3 to 4 cloves
• ▢ 1-1/2 teaspoons Cajun seasoning
• ▢ 1 teaspoon paprika
• ▢ 1/2 teaspoon dried oregano
• ▢ Salt and pepper
• ▢ 3 (15-ounce) cans red beans drained and rinsed, see note 2
• ▢ 3 cups chicken stock like Swanson’s
• ▢ 1 bay leaf optional
• ▢ 1-1/4 cups uncooked basmati rice
• ▢ 3 tablespoons finely chopped fresh parsley see note 3
• ▢ Hot sauce or cayenne pepper for more heat

• In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the thinly sliced Andouille sausage in a single layer, ensuring not to overcrowd the pan. Cook until the sausage is nicely browned and crispy, typically 5–6 minutes, stirring frequently to ensure even cooking. Using a slotted spoon, remove the cooked sausage and transfer it to a plate lined with paper towels, then lightly tent with foil to keep it warm. If more than 2 tablespoons of rendered fat remain in the pot, carefully drain the excess, leaving just enough to sauté the vegetables.
• To the same pot, add the diced sweet onion (1-1/2 cups), diced green bell pepper (1 cup), and diced celery (1-1/3 cups). Sauté these vegetables, stirring occasionally, until they are very tender and the onion has become translucent, which usually takes about 7–10 minutes. This step is crucial for building a deep flavor base.
• Stir in the tomato paste, finely minced garlic, Cajun seasoning, paprika, dried oregano, and season with salt and pepper to taste. (A good starting point is 1/2 teaspoon salt and 1/4 teaspoon black pepper). Continue to cook, stirring constantly, for 1–2 minutes until the spices are fragrant and the tomato paste has lightly caramelized, deepening its flavor.
• Add the drained and rinsed red beans, chicken stock, and the bay leaf to the pot. Return the browned sausage to the mixture. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. After this, uncover the pot and continue to simmer for another 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
• While the beans are simmering, prepare your rice. Bring a large pot of water to a vigorous boil. Generously salt the boiling water and add the uncooked basmati rice (see Note 4 for rice type). Cook for approximately 6 minutes, or until the rice is tender but still has a slight bite. Drain the cooked rice thoroughly and fluff it with a fork. Set aside, keeping warm if desired.
• Once the beans have finished simmering, achieve your desired creamy texture by mashing some of the beans. You can either use the back of a wooden spoon to mash a few against the side of the pot until the sauce thickens slightly, or for a smoother consistency, carefully remove about 1-1/2 cups of the bean mixture and liquid (avoiding large sausage pieces). Blend this portion until smooth, then return it to the pot and stir well. If desired, stir in the finely chopped fresh parsley. Taste the dish and adjust seasoning with additional salt and pepper as needed (often another 1/4 to 1/2 teaspoon salt, depending on your sausage and broth; see Note 3).
• Serve this rich and creamy Red Beans and Rice generously over your fluffy cooked basmati rice. Offer hot sauce and extra cayenne pepper on the side for those who prefer an additional layer of heat. Enjoy this hearty and comforting meal!

Note 2: Red Beans vs. Kidney Beans. It’s important to distinguish between red beans and kidney beans, as they are often confused. Red beans are typically smaller, oval-shaped, and have a lighter, pinkish-red hue with a delicate, earthy flavor. Kidney beans are larger, kidney-shaped, and a darker crimson red, with a slightly stronger, sweeter taste. For this recipe, ensure you use actual red beans for the authentic texture and flavor. Remember to always drain and thoroughly rinse canned beans before adding them to the pot to remove excess sodium and starch.

Note 3: The Art of Finishing Touches. The final seasoning is key to a perfectly balanced dish. Adjust the salt, black pepper, and any additional spices (like hot sauce or cayenne) based on the inherent flavor and saltiness of your chosen sausage and chicken stock. If your sausage is already quite spicy, you might want to omit extra hot sauce or cayenne altogether. If it’s on the milder side, begin with about 1/8 teaspoon of cayenne and 1 teaspoon of hot sauce, then gradually increase to your preferred heat level. Always taste and adjust saltiness cautiously, as both the sausage and stock contribute significant sodium.

Note 4: Rice Matters for Quick Cooking. This recipe’s specific quick-boil technique for rice is best suited for basmati rice due to its grain structure and cooking properties. If you prefer to use long-grain white rice or any other variety, please use your customary cooking method for that particular rice type to ensure perfect results, rather than following the quick-boil instructions.

Storage: Effortless Meal Prep. Store any cooled leftovers in an airtight container in the refrigerator for up to 5–7 days. The flavors actually deepen overnight, making it even more delicious! For longer storage, cooled leftovers can be frozen in individual portions for up to 3 months. Thaw frozen portions in the refrigerator overnight before reheating gently on the stovetop or in the microwave.

Nutrition