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
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 5 minutes; set aside.
Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 5 minutes.
Stir in tomato paste, garlic paste and Cajun seasoning until fragrant, about 1 minute.
Stir in beans, chicken stock, hot sauce, bay leaf, pepper and sausage.
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. Serve immediately with rice. Garnish with parsley.
Red & White Beans and Rice
Ingredients
Instructions
- 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 5 minutes; set aside.
- Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 5 minutes.
- Stir in tomato paste, garlic paste and Cajun seasoning until fragrant, about 1 minute.
- Stir in beans, chicken stock, hot sauce, bay leaf, pepper and sausage.
- 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. Serve immediately with rice. Garnish with parsley.
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