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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 20 min
- Porcje
- 10
- Trudność
- Łatwy
- Na porcję
- 706 kcal
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Przygotowanie stanowiska
Składniki
Red Beans
- 3 łyżkavegetable oil
- 900 gsmoked sausage, sliced 1/2-inch thick
- 2 szt.yellow onion, chopped
- 4 szt.celery, chopped
- 2 szt.green bell pepper, chopped
- 8 ząbekgarlic, minced
- 1020 gred kidney bean, canned, rinsed and drained (about 4 x 15-oz cans)
- 400 gdiced tomato, canned, undrained
- 1500 mlvegetable broth
- 2 łyżkasmoked paprika
- 1 łyżeczkacayenne pepper
- 1 łyżkadried oregano
- 1 łyżkadried thyme
- 2 łyżeczkasalt
- 1 łyżeczkablack pepper, freshly ground
- 2 szt.bay leaf
Rice
- 3 szklankalong-grain white rice
- 1440 mlwater
- 1 łyżeczkasalt
Garnish
- 4 szt.green onion, thinly sliced(opcjonalnie)
Sprzęt
medium saucepan with lid · slotted spoon · measuring cups · measuring spoons · cutting board · knife · large pot or dutch oven
Sposób przygotowania
Krok po kroku
- 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.
Około 7 min
- 2
Using a slotted spoon, transfer the sausage to a plate, leaving the rendered fat in the pot.
Około 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.
Około 10 min
Wskazówka kucharza: 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.
Około 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.
Około 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.
Około 45 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 18 min
- 9
Remove the rice from the heat and let it stand, still covered, for 10 minutes to steam.
Około 10 min
Wskazówka kucharza: 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.
Około 2 min
- 11
Remove and discard the bay leaves. Taste and adjust seasoning if necessary.
Około 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.
Około 2 min
Na porcję
Wartości odżywcze
- Kalorie
- 706kcal
- Białko
- 27g
- Węglowodany
- 82,9g
- Tłuszcz
- 30,1g
- Błonnik
- 12,6g
- Cukry
- 7,7g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.