Quickie Red Beans and Rice
Ingredients
-
1
Tbsp
cooking oil
-
14
oz
Andouille sausage
-
1
each
yellow onion
-
1
each
bell pepper
-
3
ribs
celery
-
4
cloves
garlic
-
2
tsp
smoked paprika
-
1
tsp
dried oregano
-
1
tsp
dried thyme
-
½
tsp
garlic powder
-
½
tsp
onion powder
-
¼
tsp
cayenne pepper
-
¼
tsp
freshly cracked black pepper
-
3
15 oz cans
kidney beans
-
1
cup
chicken broth
-
3
each
green onions, sliced
-
1.5
cups
long grain white rice
Instructions
- Slice the sausage and cook it in a large pot with cooking oil until browned.
- Dice the onion, bell pepper, and celery, and mince the garlic. Add these to the pot and cook until the onions are soft.
- Add the spices to the pot and cook for another minute.
- Drain two cans of beans and purée the third can with its liquid until smooth.
- Add the drained and puréed beans along with the chicken broth to the pot and stir to combine.
- Cover the pot and bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
- While the beans simmer, cook the rice in a separate pot with water.
- After 30 minutes, taste the beans and add salt if needed. Serve the beans topped with rice and sliced green onions.
Nutrition Facts (estimated)
Servings
6
Calories
603
Total fat
23.1g
Total carbohydrates
74.85g
Total protein
23.73g
Sodium
1396.82mg
Cholesterol
0mg
You might also like