Red Beans and Rice

Now this is what I call New Orleans comfort food.  Red Beans and Rice. With smokey ham, spicy Andouille sausage, the trinity of vegetables that are the base of so many great southern dishes, herbs and spices that all play so well together.  It is like a special little playground for food. The rice soaks up all of the flavor from the sauce and it will fill you up and keep you smiling. If you like it really spicy, turn up the heat with some extra hot sauce.  

Getting Everyone to the Playground

You only need one large pot or saucepan (we’ll call that our playground) to make the Red Beans portion of this dish.  I like to start with browning the ham and Andouille sausage first. If you dice the onion, celery and bell pepper (the trinity) about the same size, they will cook at the same speed.  So throw them all in the playground next. Once they are heated, add the remaining ingredients and let the flavors play together. If you start your rice at the same time you start the Red Beans mixture, they should be done at about the same time.

More Sauce You Say?

If you like more sauce for your Red Beans and Rice, feel free to add more chicken stock.  The trick to thickening the sauce is to mash some of the beans with the back of your spoon and mix it well.  It thickens very quickly, so once it gets to the thickness you like, just stop mashing the beans.

Make it a Theme Park

More New Orleans inspired recipes to check out: Cajun Shrimp Ceviche, Bayou Shrimp Cocktail and Bourbon Street Pancakes.  For dessert try Praline Cream Cupcakes. All of the sweet NOLA flavors top a light vanilla cake with crunch from candied pecans and a silky cream cheese frosting.  It can be made dairy free too! Dairy Free Tropical Rum Ice Cream would be great too. It will remind you of a New Orleans Daiquiri.

Red Beans and Rice

Smokey ham, spicy Andouille sausage and the trinity of vegetables that are the base of so many great southern dishes are the base of this Red Beans and Rice.

5 from 4 votes

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Calories: 201kcal

Ingredients  

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• 2 tablespoon olive oil
• 3 links Andouille Sausage - if precooked, cut to ½" slices
• 1 cup diced smoked ham
• 1 medium onion - diced
• 3 stalks celery - diced
• 1 green bell pepper - seeded and diced
• 3 cloves fresh garlic - finely chopped
• 2 15 oz. cans dark red kidney beans - rinsed and drained
• 1 cup chicken stock - more if you want more sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon cajun seasoning - I use Emeril's
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 2 bay leaves
• salt and pepper to taste
• ⅓ cup fresh parsley - chopped
• hot sauce for serving - *optional
• 3 cups cooked white rice - approximately 1 ½ cups dry rice

Instructions

• Cook rice according to your package instructions and leave covered and warm until ready to serve. While the rice is cooking, make your red beans.
• Heat oil in a large saucepan or stock pot over medium-high heat. Add sausage and ham, cooking through and browning them. If sausages are whole, cut them into ½" slices once they are almost cooked through.
• Reduce heat to medium and add onions, peppers and celery. Season with salt and pepper and cook until slightly softened. Add garlic and allow to cook for another 1-2 minutes until garlic is fragrant and warmed up.
• Add beans, chicken stock, seasonings and vinegar. Cover and reduce heat to low. Simmer for about 10 minutes. Mash about ¼ of the beans to thicken the sauce, if you want to.
• When you are ready to serve, add the parsley and stir to combine. Serve with rice & hot sauce.

Nutrition

Calories: 201kcal | Carbohydrates: 28g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 330mg | Potassium: 223mg | Fiber: 2g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 24mg | Calcium: 35mg | Iron: 1mg