Hello, I’m Joana. Today, I will show you a way to prepare pantry day red beans & rice recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pantry Day Red Beans & Rice Recipe
Pantry Day Red Beans & Rice is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Pantry Day Red Beans & Rice is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have pantry day red beans & rice using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pantry Day Red Beans & Rice:
- Prepare olive oil
- Take yellow onion - chopped
- Get celery ribs - sliced 1/4 thick
- Get green bell pepper - chopped
- Make ready sea salt
- Prepare black pepper (up to 1/2 tsp if you want a more pronounced peppery heat)
- Make ready smoked andouille sausage - sliced 1/4 thick
- Make ready dried parsley
- Take Creole or Cajun seasoning (such as Tony Cachere’s Original Creole)
- Make ready dried thyme
- Make ready cayenne pepper (optional)
- Make ready garlic - chopped
- Make ready (15oz each) dark red kidney beans - two with liquid, one drained, beans mashed
- Get low sodium/unsalted chicken stock - divided
- Prepare uncooked long grain rice
Steps to make Pantry Day Red Beans & Rice:
- 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.
- 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.
- 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.
- 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.
- For rice: While waiting for beans to boil bemaking 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!
- 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! - - https://cookpad.com/us/recipes/357956-super-easy-honey-butter-cornbread
So that’s going to wrap it up for this exceptional dish pantry day red beans & rice recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
