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Red Beans & Rice
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Red Beans & Rice

Red Beans & Rice

Damn, aint this just one perfect little dish for the crap weather? And I know red kidney beans are NOT the same as red beans. I mean yes, they’re red beans, but not THE red beans. So don’t yell, cuz I already know - Serves 6-8

Ingredients

  • 6 ounces bacon, diced/chopped up/whatever
  • 12 ounces (2 links) Andouille sausage, sliced into roughly 1/4” rounds
  • 1 yellow onion, diced fine
  • 1 green bell pepper, diced fine
  • 3 stalks celery, diced fine
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • Three 15 ounce cans red beans or red kidney beans, drained & rinsed
  • 2 cups chicken broth
  • 1 tablespoon creole seasoning
  • 1 teaspoon dried sage
  • 1/2 teaspoon cayenne
  • 2 bay leaves
  • 1/2 cup chopped parsley
  • Kosher salt & pepper to taste

Directions

  1. Heat a large pan (with a lid) and add bacon, cook till almost done
  2. Add the sausage and cook until it starts to brown, about 6 minutes
  3. Add the onion, peppers & celery and let soften about 5 minute, then stir in garlic until fragrant
  4. Stir in the tomato paste, beans, broth, bay leaves and all the seasonings
  5. Stir to combine, cover and let simmer 15 minutes, then remove the lid, stir in parsley, cover and simmer another 15 minutes
  6. Season to taste with salt & pepper, and serve on rice

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