Name: Quickie Red Beans and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American, Southern
Ingredients: 1 Tbsp cooking oil; 14 oz. Andouille sausage*; 1 yellow onion; 1 bell pepper; 3 ribs celery; 4 cloves garlic; 2 tsp smoked paprika; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cayenne pepper; 1/4 tsp freshly cracked black pepper; 3 15oz. cans kidney beans; 1 cup chicken broth; 3 green onions, sliced; 1.5 cups long grain white rice

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Quickie Red Beans and Rice

Yield6

Prep15 min

Cook45 min

Total60 min

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Ingredients

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Step by step

Method

7 steps

1
Cook the rice: bring the rice and 3 cups water to a boil in a saucepan, cover, turn the heat to low, and simmer 15 to 18 minutes, until the water is absorbed. Let it sit covered while you make the beans.
2
Slice the sausage into rounds and dice the onion, bell pepper, and celery. Mince the garlic.
3
Heat the oil in a large pot over medium. Add the sausage and cook 5 minutes, until browned. Add the onion, bell pepper, celery, and garlic and cook another 5 to 7 minutes, until the vegetables are soft.
4
Stir in the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper and cook 1 minute.
5
Drain and rinse 2 cans of the kidney beans and add them to the pot. Add the third can with its liquid, plus the chicken broth.
6
Bring to a simmer and cook 15 to 20 minutes, stirring now and then. Mash some of the beans against the side of the pot with a spoon to make it thick and creamy.
7
Taste and add salt if needed. Spoon over the rice and top with sliced green onions.

Quickie Red Beans and Rice