Red Beans & Rice
A Cajun masterpiece in one act.
I married into a family with deeply Southern roots. And I’m so glad, because it has opened me up to a world of flavors I had never experienced before!
Have you ever had red beans & rice? It’s basically Cajun chili— you make it the same way: soften your aromatics first, then meat, then beans, then eat! It’s hearty and nutritious and warm and filling. You’re going to love it. And the best part is that it makes a heap, so you’ll get several meals out of it (and it freezes beautifully!)
For Dietary Restrictions
Gluten free: this dish is gluten-free
Dairy free: this dish is dairy-free
Kids Can Help
Wash vegetables, peel onion & garlic, make rice, open canned beans
Ingredients
2 cups uncooked brown rice
4 15-oz cans red beans
1-2 Tbsp olive oil
4 garlic cloves
1 white or yellow onion
5-6 stalks of celery
2 green peppers
2 Tbsp paprika
1 Tbsp each of basil & oregano
2 tsp ground thyme
1 tsp each of garlic powder, parsley, & salt
1 12-14 oz package Andouille sausage
Hot sauce - optional (Frank’s Red Hot adds a nice punch)
Directions
Step 1
Cook rice according to package directions or try this method. Brown rice will take the full 45 minutes of this recipe to cook, so make sure to start it first!
Step 2
Mince garlic and onions and chop celery and peppers.
Step 3
In a large pot over medium-low heat, pour 1-2 Tbsp of olive oil. Add the minced garlic, onion, celery, and peppers and stir. Sprinkle in 2 Tbsp paprika, 1 Tbsp each dried basil & oregano, 2 tsp ground thyme, and 1 tsp each of garlic powder, parsley, and salt. Cook slowly for about 5 minutes, stirring occasionally, until the aromatics start to soften.
Step 4
Add the beans (undrained) and stir to combine.
Step 5
Cover and allow to simmer; meanwhile, halve the Andouille sausage and then slice into half-moons and add to the pot. Cover and keep simmering until rice is done. (The sausage comes pre-cooked, so we’re just reheating it.)
Step 6
Taste and adjust salt if necessary. Serve over rice with hot sauce.