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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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Back in the old country, people had to make their own Italian sausage. But they just called it sausage. Eyyy ohhhh eyyyy!