Description
This easy red beans and rice recipe simmers red kidney beans, andouille sausage, Cajun seasoning, and tender vegetables into a rich, comforting one-pot dinner. Served over fluffy basmati rice, it’s the ultimate cozy fall meal for chilly evenings.
Ingredients
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- 3 cans kidney beans
- 1 onion, chopped
- 3 cloves of garlic, minced
- 12 oz Andouille sausage, sliced
- 2 celery ribs, chopped
- 1 green bell pepper, chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 6 oz Tomato paste
- 4–5 cups chicken stock
- 2 bay leaves
- 2 cups basmati rice
- Fresh parsley (for topping)
- Green onions (for topping)
Instructions
- Add a couple of tablespoons of olive oil to a Dutch oven and sauté sausage for 3-4 minutes on each side until browned.
- In the same Dutch oven, sauté onions, green bell pepper, and celery until soft. Add in seasonings and stir in tomato paste and sauté for an additional 3-4 minutes.
- Pour in vegetable broth, beans, sausage, and bay leaves. Reduce the heat to medium-low heat and simmer. Let the beans cook for 45 minutes covered. Remove the lid and cook for an additional 30 minutes.
- As the rice and beans are cooking, boil water or broth for the rice. When the rice is ready, scoop a serving of rice and top with beans
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes