Easy Red Beans And Rice
A simplified take on the classic Louisiana comfort dish, this recipe features smoky sausage and creamy red kidney beans simmered in a savory, spiced sauce. Served over a bed of fluffy white rice, it's a hearty and satisfying one-pot meal perfect for any weeknight dinner.
Una recepta original de Forkin
- Temps total
- 1 h 20 min
- Racions
- 10
- Dificultat
- Fàcil
- Per ració
- 706 kcal
Informació sobre al·lèrgens: pot contenir api. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Red Beans
- 3 csvegetable oil
- 900 gsmoked sausage, sliced 1/2-inch thick
- 2 uyellow onion, chopped
- 4 ucelery, chopped
- 2 ugreen bell pepper, chopped
- 8 gragarlic, minced
- 1.020 gred kidney bean, canned, rinsed and drained (about 4 x 15-oz cans)
- 400 gdiced tomato, canned, undrained
- 1.500 mlvegetable broth
- 2 cssmoked paprika
- 1 ctcayenne pepper
- 1 csdried oregano
- 1 csdried thyme
- 2 ctsalt
- 1 ctblack pepper, freshly ground
- 2 ubay leaf
Rice
- 3 tassalong-grain white rice
- 1.440 mlwater
- 1 ctsalt
Garnish
- 4 ugreen onion, thinly sliced(opcional)
Estris
medium saucepan with lid · slotted spoon · measuring cups · measuring spoons · cutting board · knife · large pot or dutch oven
Elaboració
Pas a pas
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 6 minutes.
Uns 7 min
- 2
Using a slotted spoon, transfer the sausage to a plate, leaving the rendered fat in the pot.
Uns 1 min
- 3
Add the chopped onion, celery, and bell pepper to the pot. Sauté for 8-10 minutes until the vegetables are soft and the onion is translucent.
Uns 10 min
Nota de cuina: Scrape up any browned bits from the bottom of the pot as the vegetables release their moisture.
- 4
Stir in the minced garlic and cook for one more minute until fragrant.
Uns 1 min
- 5
Return the sausage to the pot. Stir in the kidney beans, diced tomatoes, vegetable broth, smoked paprika, cayenne, oregano, thyme, salt, pepper, and bay leaves.
Uns 3 min
- 6
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 45 minutes, stirring every 15 minutes.
Uns 45 min
Nota de cuina: A long, slow simmer helps the flavors meld together.
- 7
While the beans simmer, prepare the rice. Combine the rice, water, and salt for the rice in a medium saucepan and bring to a boil.
Uns 5 min
Nota de cuina: You can start this step about 25 minutes after the beans begin to simmer.
- 8
Once boiling, immediately cover the rice, reduce heat to the lowest setting, and cook for 18 minutes. Do not lift the lid.
Uns 18 min
- 9
Remove the rice from the heat and let it stand, still covered, for 10 minutes to steam.
Uns 10 min
Nota de cuina: This step makes the rice fluffy and prevents it from being sticky.
- 10
After the beans have simmered, use the back of a spoon to mash about a cup of the beans against the side of the pot to thicken the sauce.
Uns 2 min
- 11
Remove and discard the bay leaves. Taste and adjust seasoning if necessary.
Uns 1 min
- 12
Fluff the cooked rice with a fork and serve the red beans and sausage mixture over top, garnished with sliced green onions if you like.
Uns 2 min
Per ració
Nutrició
- Calories
- 706kcal
- Proteïnes
- 27g
- Hidrats de carboni
- 82,9g
- Greixos
- 30,1g
- Fibra
- 12,6g
- Sucre
- 7,7g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store the red beans and rice separately in airtight containers in the refrigerator.
Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water or broth if needed.