One Pot Red Beans & Rice

One Pot Red Beans & Rice

One Pot Red Beans & Rice

We have this every so often. I like it best with the andouille sausage. Of course, you must have some cornbread on the side.

Buttermilk Cornbread

One Pot Red Beans & Rice
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 4
Adapted from Southernbite.com
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound cajun smoked sausage, andouille, or other smoked sausage, sliced into 1/2-inch pieces
  • 1 onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 2 1/2 cups chicken broth
  • 2 (15.5-ounce) cans red beans (or red kidney beans), drained and rinsed
  • 2 cups instant rice
  • creole seasoning
Instructions
  1. Add the vegetable oil to a large dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes. Add the onion, green pepper, and celery. Cook 7 to 8 minutes, or until the onions are translucent. Add the garlic and cook until fragrant, about 1 minute. Add the broth and bring to a boil over medium-high heat. Stir in the beans and rice. Reduce the heat to a simmer and add creole seasoning to taste. Cover and cook for 12 to 15 minutes, or until the rice is tender.

 


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