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Pantry Day Red Beans & Rice Recipe

Pantry Day Red Beans & Rice Recipe
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Prepare the ingredients before making Pantry Day Red Beans & Rice in your home. Then, follow these steps below to serve Pantry Day Red Beans & Rice for your family or friends.

Ingredients: Pantry Day Red Beans & Rice

  • 2 tbsp olive oil
  • 1 small yellow onion - chopped
  • 2 small celery ribs - sliced 1/4" thick
  • 1/2 medium green bell pepper - chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (up to 1/2 tsp if you want a more pronounced peppery heat)
  • 10 oz smoked andouille sausage - sliced 1/4" thick
  • 1 tbsp dried parsley
  • 1 tsp Creole or Cajun seasoning (such as Tony Cachere's Original Creole)
  • 3/4 tsp dried thyme
  • 1/8 tsp cayenne pepper (optional)
  • 3 clove garlic - chopped
  • 3 can (15oz each) dark red kidney beans - two with liquid, one drained, beans mashed
  • 3 cup low sodium/unsalted chicken stock - divided
  • 1 cup uncooked long grain rice

How to Make Pantry Day Red Beans & Rice

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Pantry Day Red Beans & Rice in your home by yourself.

    Step 1
  • Heat a medium sauce pan over medium high heat. Add olive oil. Heat until it is shimmering but not smoking. Add onion, celery, bell pepper, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Reduce heat to just under medium and sweat veggies until onion begins to turn translucent but all are still crisp, stirring often. About 5 minutes.
  • Step 2
  • Turn heat back up to medium. Add sliced andouille sausage to the pan (I used 4 Johnsonville, "New Orleans Brand" andouille sausage links). Cook for 2 minutes, stirring frequently. Add parsley, thyme, Creole/Cajun seasoning, chopped garlic and cayenne (if using). Cook 2 minutes more, stirring constantly so garlic doesn't burn.
  • Step 3
  • Add two cans of dark red kidney beans with liquid and 1 cup chicken stock to pan. Stir to combine. Drain almost all liquid from third can (leave about 2 tsp, helps with mashing), do not rinse beans. Dump beans into a medium bowl and mash with the back of a fork, slotted spoon, or even hand potato masher. Add mashed beans to pan. Stir to combine.
  • Step 4
  • Increase heat to medium high, bring to a low boil for about 2 minutes, reduce heat to medium low and simmer for 20 minutes uncovered, stirring occasionally to prevent sticking. Sauce should nice and thick after 20 minutes.
  • Step 5
  • For rice: While waiting for beans to boil begin making your rice. In another sauce pan bring the remaining 2 cups of chicken stock to a boil over medium high heat, add 1 cup long grain rice. Stir gently, cover, reduce heat to medium low and cook in the same 20 minutes that your beans are simmering. Do not remove the lid in this time!
  • Step 6
  • After 20 minutes remove rice from heat and fluff with a fork. Turn off heat for beans, taste and adjust seasoning as desired. Place 1/2 cup rice in each bowl (up to 4 servings), top with desired amount of red beans (roughly 1 cup for us) and enjoy! You WILL have leftover red beans. Lol. As a great pairing try my super easy honey butter cornbread!
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