stovetop red beans and rice
Another recipe from Southern Living magazine.this is a low-fat spin on Louisiana favorite. I served hot sauce on the side and cornbread. A side of greens would be good with this too.
prep time
15 Min
cook time
2 Hr 45 Min
method
---
yield
10 cups
Ingredients
- 1 pound dried red kidney beans
- 1/2 pound andouille smoked chicken sausage, thinly sliced
- 3 - celery ribs,chopped
- 1 - green bell pepper, chopped
- 1 - medium onion, chopped
- 3 cloves garlic,minced
- 1 tablespoon creole seasoning
- 3 cups uncooked long-grain rice
- - garnish:sliced green onions
How To Make stovetop red beans and rice
-
Step 1Place beans in a dutch oven;add water 2 inches above beans. Bring to a boil. boil 1 minute;cover,remove from heat, and soak 1 hour.Drain
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Step 2Saute sausage and next three ingredients in dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic;saute 1 minute. Add beans,Creole seasoning and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender. meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish,if desired.
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Rice Sides
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