Red beans and rice
- 1 cup basmati rice
- 1 tablespoon vegetable oil
- 1 12.8-ounce package smoked andouille sausage, thinly sliced
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 ½ teaspoons Cajun seasoning, salt-free
- 3 15-ounce cans red beans, drained and rinsed
- 3 cups chicken stock
- 1 teaspoon hot sauce
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
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In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
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Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
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Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
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Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
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Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
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Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
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Serve immediately, topped with rice and garnished with parsley, if desired.
