Description
A flavorful and satisfying one-pot meal featuring sautéed vegetables and Andouille sausage, combined with red beans and rice.
Ingredients
Scale
- 1 cup canned red beans, rinsed
- 1 cup rice
- 2 Andouille sausages, sliced
- 1 onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add onion, bell pepper, and celery and sauté for 5 to 7 minutes until soft and fragrant. Add garlic in the last 30 to 60 seconds only.
- Add the sliced Andouille sausage and brown for 3 to 5 minutes until the edges color and the fat renders.
- Rinse the canned red beans under cold water and stir them in along with the raw rice, paprika, and thyme. Toast the rice in the fat for 1 to 2 minutes.
- Pour in the chicken broth and bring to a boil over medium-high heat.
- Cover tightly, drop the heat to low, and simmer for 20 minutes without lifting the lid.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and serve hot, garnished with green onions.
Notes
Best eaten fresh the same day. Reheat in a 350°F oven with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg