🍚 Red Beans and Rice

Ingredients

• Beans

• 1 tbsp Vegetable oil (soybean)
• 1 Smoked sausage, sliced into coins
• 1 Yellow onion, chopped
• 1 Green bell pepper, chopped
• 2 stalk Celery, chopped
• 4 clove Garlic, minced
• 3 can Kidney beans (canned), drained and rinsed
• 3 cup Chicken broth, low-sodium
• 1 tsp Dried thyme
• 1 tsp Paprika
• ¼ tsp Cayenne pepper
• 2 leaf Bay leaves
• ½ tsp Ground black pepper
• 4 Green onions, sliced
• ¼ cup Fresh parsley, chopped
• 1 tsp Hot sauce (optional)

• Rice

• 1½ cup Long-grain white rice
• 3 cup Water
• ½ tsp Table salt

Nutrition

Steps

You’ll need: large heavy pot, medium saucepan with lid.

1. Heat the oil in a large pot over medium heat. Brown the sausage 5 minutes; lift it out.
2. Cook the onion, pepper and celery in the drippings 8 minutes. Add the garlic, thyme, paprika and cayenne for 30 seconds.
3. Add the beans, broth, bay leaves, pepper and sausage. Simmer uncovered 30 to 35 minutes, stirring often and mashing some beans against the pot, until thick and creamy.
4. Meanwhile, bring the rice, water and salt to a boil, cover and simmer 18 minutes. Let stand 5 minutes.
5. Remove the bay leaves. Stir in the green onions and parsley. Serve over rice with hot sauce at the table.

🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.