Easy Louisiana Red Beans and Brown Rice

Ingredients

• 2 cup uncooked basmati brown rice
• 13 oz turkey kielbasa (Or chicken andouille; the source spells this as “kiebalsa.”)
• 1 tbsp canola oil
• 1.25 cup large onion (Finely chopped; about 1 1/4 cups)
• 1 cup large green pepper (Finely chopped; about 1 cup)
• 1 cup celery stalks (Finely chopped; about 1 cup)
• 4 garlic cloves (Minced)
• 1 tsp Cajun or Creole seasoning
• 1 tsp smoked paprika
• 0.25 tsp salt
• 15 oz red beans (15-ounce cans, drained and rinsed)
• 2.5 cup water
• hot sauce (Use your favorite; serve with the finished dish)

Steps

1. 1

   Cook the basmati brown rice according to the package directions. Set the cooked rice aside while preparing the beans and sausage.

2. 2

   Place a large Dutch oven over medium-high heat. Add the turkey kielbasa or chicken andouille and sear it, stirring frequently, for 4 minutes.

3. 3

   Remove the seared sausage from the Dutch oven and set it aside.

4. 4

   Reduce the heat to medium and add the canola oil to the Dutch oven.

5. 5

   Add the finely chopped onion, green pepper, and celery. Sauté for 8 minutes, stirring occasionally, until the vegetables have softened.

6. 6

   Add the minced garlic, Cajun or Creole seasoning, smoked paprika, and salt. Sauté for another 2 minutes, stirring occasionally.

7. 7

   Add the drained and rinsed red beans and the water. Bring the mixture to a boil.

8. 8

   Lower the heat to a simmer and cook for 15 minutes.

9. 9

   Mash some of the beans against the side of the Dutch oven to thicken the broth.

10. 10

    Return the seared sausage to the pot and stir well to combine it with the beans and broth.

11. 11

    Cook the bean and sausage mixture for another 15 minutes.

12. 12

    Serve the red beans and sausage over the brown rice, accompanied by your favorite hot sauce.

Notes

The source notes that canned red beans may be replaced with red kidney beans if needed. Drain and rinse canned beans thoroughly, especially if using a regular-sodium variety. The Cajun/Creole seasoning may already contain salt, so the recipe uses a relatively small amount of added salt.

Nutrition per serving

• main
• American
• Cajun-inspired
• Creole-inspired
• one-pot
• stovetop
• quick meal
• high-fiber