Easy Red Beans and Rice. Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille But until then, I'll be making the creamiest red beans and rice on the daily. I've done a ton of research and development for this, eating so much red beans.
It's traditionally made with soaked dried beans and simmered for hours, but this recipe uses some shortcuts so you can have it on the table in under an hour. And, instead of using a ham hock. But red beans is not a spur-of-the-moment, impulse kind of dish. You can have Easy Red Beans and Rice using 12 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Easy Red Beans and Rice
- Prepare of Andouille sausage, I used Johnsonville 2 pack (13.5 oz).
- It's of package long grain rice.
- It's of cans red beans, drained.
- It's of chicken broth, divided.
- You need of water.
- You need of small onion.
- It's of red bell pepper.
- You need of garlic, minced.
- It's of worcestershire sauce.
- You need of hot sauce.
- Prepare of Creole seasoning, like Tony Chachere's.
- Prepare of pepper.
You have to plan for red beans, putting them on to soak the night before and then cooking them the next day for no real set amount of time, just as long as it takes until they start to break down into a creamy goodness. Traditional Louisiana red beans and rice also uses Andouille sausage which we did not add, but you could if you wanted. Absolutely amazing red beans and rice recipe. Red beans and rice is simple to make and really serves a lot of people.
Easy Red Beans and Rice instructions
- Dice onion and red bell pepper and place in small bowl; set aside..
- Slice the sausages into coins and place in a large pan with a little olive oil. Cook over medium heat until coins start to brown..
- Meanwhile, in large pot place rice, 3 cups of the chicken broth and 1 cup of water. Bring to a boil..
- Once boiling, reduce heat to medium low and cover. Simmer until rice is fully cooked..
- Add chopped onion and bell pepper to sausage. Add minced garlic. Saute over medium heat until veggies slightly cook down; about 5 to 7 minutes..
- Add remaining 1 cup of chicken broth, red beans, worcestershire sauce, hot sauce, creole seasoning and pepper to sausage mixture. Bring to a boil..
- Reduce heat to medium low and simmer uncovered until sauce thickens and reduces down slightly; about 10 minutes..
- Serve over rice. Enjoy!.
- Side note for this dish: seasonings and sauces can be adjusted to taste. Simply add more creole seasoning if you wish. Same goes with the hot sauce if you like more of a kick. I find myself spoon testing this dish frequently to fine tune it!.
Check out my video and leave me some. Thick and creamy Red Beans and Rice with smoky Andouille sausage, fall apart ham hock, Cajun spices and flavours! Dried beans provide an amazing texture for Red Beans and Rice. However, you can use canned beans with minor adjustments Red beans and rice is traditionally made with small red beans, but if you can't find them in your area, you can use red kidney beans (dark or light). You'll need one pound of dry beans for this recipe.