Red Beans and Rice


Red Beans and Rice


  • 1 cup Basmati Rice
  • 1 Tbsp Vegetable Oil
  • 1 package Andouille Sausage
  • 1 medium Sweet Onion, diced
  • 1 Green Bell Pepper, diced
  • 2 Celery Ribs, diced
  • 2 Tbsp Tomato Paste
  • 3 cloves Garlic, minced
  • 1.5 tsp Fat Boy Cajun Rub
  • 3 15 oz cans Red Beans, drained and rinsed
  • 5 cups Chicken Stock or Broth
  • 1 tsp Hot Sauce
  • 1 Bay Leaf
  • Kosher Salt
  • Ground Black Pepper
  • 2 Tbsp Parsley, chopped


  • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  • Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
  • Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
  • Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
  • Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
  • Serve immediately, topped with rice and garnished with parsley, if desired.

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