s RED BEANS AND RICE **** s |
Ingredients
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Instructions *** 3-27-22 very good, sorta spicy but sometime i get carried away with the franks *** yield: 6-8 SERVINGSprep time: 20 MINUTEScook time: 40 MINUTEStotal time: 1 HOUR So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage. 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, 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: In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. 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. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute. 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. Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste. Serve immediately, topped with rice and garnished with parsley, if desired. This delicious recipe brought to you by DAMN DELICIOUS https://damndelicious.net/2019/04/15/red-beans-and-rice/ This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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