Red Beans and Rice

Guys, this recipe is GOOD!!

I made this recently when my husband was working nights out at the airfield. The single guys he was working with were jealous of me bringing food out for him, so I decided to make a big ole pot of red beans and rice to deliver to them all.

I was informed that this dish did not disappoint.

With the cooler weather rolling in, this dish will warm you up in the best way possible.

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Red Beans and Rice

Heat some olive oil over medium-high heat in a large stockpot or Dutch oven. 

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Add in some sliced sausage. 

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And cook until the sausage begins to get some color. 

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Add in diced onions, diced bell pepper, and diced celery. 

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Cook for 5-6 minutes to allow the veggies to soften a bit. 

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Throw in some minced garlic and Cajun seasoning. Continue to cook for 1 minute longer. 

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Pour in 3 cups of chicken broth. 

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And two cans of red beans that have been drained and rinsed. 

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Add some cayenne. sage, salt, pepper, and a bay leaf. 

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Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes. Remove lid and continue to cook, stirring occasionally. 

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Make a cornstarch slurry with some water and a tablespoon of cornstarch. Pour into the mixture, stir, and mash some of the beans with the back of your spoon. Continue to cook until thickened slightly. 

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I wish you could smell this pot! 

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Serve over some cooked long grain white rice and sprinkled with minced parsley. 

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Oh my YUM! 

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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 12 ounces sausage, sliced
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 3-4 garlic cloves, minced
  • 1-1/2 teaspoons Cajun seasoning, more to taste
  • 3 cups chicken broth
  • 2-16 ounce cans red beans, drained and rinsed
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon ground sage
  • 1 teaspoon salt, more to taste
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1/4 cup cold water
  • 1 tablespoon cornstarch
  • 1 cup long grain rice, then cooked to package directions
  • 2 tablespoons fresh parsley, minced

Instructions

  1. Heat olive oil over medium heat in a large stockpot or Dutch oven. 
  2. Add the sliced sausage and cook on medium-high until the sausage starts to get some color. Add the onions, bell pepper, and celery. Allow to continue to cook for 5-6 minutes or until the veggies are beginning to get tender. 
  3. Add in the garlic and Cajun seasoning, cooking 1 minute longer. 
  4. Pour in the chicken broth, stir in the beans, and then add the cayenne, sage, salt, black pepper, and bay leaf. 
  5. Bring to a boil, cover, and reduce heat to low. Cook covered for 15 minutes, remove lid, and continue to cook, stirring occasionally for about 10 minutes more. 
  6. In a small measuring cup, whisk together the water and cornstarch to make a slurry. Pour mixture into the pot.  Using a wooden spoon, mash the beans against the side of the pot to help thicken. 
  7. Serve over rice and garnish with fresh parsley. 

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