Red Beans and Rice
A classic Louisiana comfort dish featuring creamy red beans and smoky sausage served over fluffy rice. This one-pot meal is hearty, flavorful, and perfect for weeknight dinners.
- Total time
- 45 min
- Servings
- 4
- Calories
- 645
- Protein
- 28g
Ingredients
- 1 lb smoked pork sausage
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic cloves, minced
- 2 cans (15 oz each) red kidney beans (canned)
- 1 can (14 oz) diced tomatoes
- 1.5 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1.5 tsp Cajun seasoning
- 1 leaf bay leaf
- 2 cups long-grain white rice
- 2 cups water
- 1 to taste salt and pepper
Instructions
- 1
Slice sausage into 0.5-inch rounds. Dice onion and celery. Mince garlic. Drain and rinse beans.
- 2
Heat olive oil in a large pot over medium-high heat. Add sausage rounds and cook until browned, about 5 minutes. Remove and set aside.
- 3
Add diced onion and celery to the pot. Sauté for 4 minutes until softened. Add minced garlic and cook 1 minute more.
- 4
Stir in beans, diced tomatoes, chicken broth, Worcestershire sauce, Cajun seasoning, and bay leaf. Return sausage to pot and stir.
- 5
Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally. Mash some beans against the pot side to thicken.
- 6
In a separate pot, combine rice and 2 cups water. Bring to boil, then reduce heat to low, cover, and simmer 18 minutes until rice is tender.
- 7
Season beans with salt and pepper to taste. Remove bay leaf. Serve beans over fluffy rice.
Tools you’ll need
- large pot (5-quart)
- medium saucepan
- cutting board
- chef's knife
- wooden spoon
- measuring cups and spoons
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