Red & White Beans and Rice

The addition of white beans to this Louisiana classic offers additional creaminess without losing the punch of Andouille pizzazz.

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 bell pepper, diced

2 celery ribs, diced

2 tablespoons tomato paste

3 cloves garlic paste

1 1/2 teaspoons Cajun seasoning

1 (15-ounce) can red beans, drained and rinsed

1 (15-ounce) can white beans, drained and rinsed

3 cups chicken stock

1 teaspoon hot sauce

1 bay leaf

1 teaspoon ground black pepper

2 tablespoons Italian parsley, chopped

Instructions

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 5 minutes; set aside.

3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 5 minutes.

4. Stir in tomato paste, garlic paste and Cajun seasoning until fragrant, about 1 minute.

5. Stir in beans, chicken stock, hot sauce, bay leaf, pepper and sausage. 

6. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.

7. Using a wooden spoon, mash beans until slightly thickened. Serve immediately with rice. Garnish with parsley.
   

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Red & White Beans and Rice

Yield: 2

Author: Dink Cuisine

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

The addition of white beans to this Louisiana classic offers additional creaminess without losing the punch of Andouille pizzazz.

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 bell pepper, diced
• 2 celery ribs, diced
• 2 tablespoons tomato paste
• 3 cloves garlic paste
• 1 1/2 teaspoons Cajun seasoning
• 1 (15-ounce) can red beans, drained and rinsed
• 1 (15-ounce) can white beans, drained and rinsed
• 3 cups chicken stock
• 1 teaspoon hot sauce
• 1 bay leaf
• 1 teaspoon ground black pepper
• 2 tablespoons Italian parsley, chopped

Instructions

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 5 minutes; set aside.
3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 5 minutes.
4. Stir in tomato paste, garlic paste and Cajun seasoning until fragrant, about 1 minute.
5. Stir in beans, chicken stock, hot sauce, bay leaf, pepper and sausage. 
6. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
7. Using a wooden spoon, mash beans until slightly thickened. Serve immediately with rice. Garnish with parsley.

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