Red Beans and Rice

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Servings: 4 Prep: 25 min Cook: 25 min Dairy Free Gluten Free Homestyle Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

1 ½ white onions 2 stalks celery 2 green bell peppers 1 red bell pepper ¼ bunch fresh parsley 30 ounces cooked kidney beans ½ pound andouille sausage 2 tablespoons extra virgin olive oil 1 tablespoon cajun seasoning, plus more to taste 1 cup basmati rice 2 cups chicken broth, or water

Instructions

1. Peel onion. Chop onion, celery, and bell peppers. Finely chop parsley. Drain and rinse beans. Slice andouille sausage.

2. Add andouille sausage to a large skillet set over medium heat. Cook, stirring occasionally, until the sausage is browned on each side, approximately 4-5 minutes.

3. Transfer browned sausage to a plate and set aside.

4. Heat 1/2 of the olive oil in the skillet and increase to medium-high heat.

5. Add onion, celery, green pepper, and red pepper. Sprinkle cajun seasoning and stir to combine.

6. Cook, stirring frequently, until the vegetables soften and develop some color, approximately 5-6 minutes.

7. Add remaining olive oil and all of the rice to the skillet. Toast the rice for 1-2 minutes, while stirring continually.

8. Add chicken broth and deglaze the skillet by lightly scraping the bottom with a spatula or wooden spoon to loosen any browned bits.

9. Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 15 minutes.

10. Remove lid and add the browned sausage, kidney beans, and additional cajun seasoning, if desired. Stir to combine and cover for 5-10 minutes.

11. Remove the lid and add the fresh parsley. Fluff the rice with a fork while stirring the parsley into the mixture. Serve immediately. Enjoy!