THE BEST RED BEANS AND RICE

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 pound Beef Smoked Sausage (sliced into ½‑inch pieces; can substitute Andouille or pork sausage)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 0.25 cup Red Bell Pepper (chopped)
• 0.25 cup Green Bell Pepper (chopped)
• 0.25 cup Celery (chopped)
• 0.5 cup Onion (chopped; yellow or white onion works)
• 1 teaspoon Garlic (minced)
• 1 teaspoon Better Than Bouillon Chicken Base (highly concentrated; replaces added salt)
• 2.5 cups Chicken Broth (low‑sodium preferred)
• 2 cans Canned Red Beans (15‑oz each, drained and rinsed)
• 2 pieces Bay Leaves
• 2 sprigs Fresh Thyme (or 1 tsp dried thyme)
• 1 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Cayenne Pepper
• 1 pinch Dried Oregano
• 2 dashes Hot Sauce (optional, adjust to heat preference)
• 2 cups Cooked White Rice (preferably long‑grain; keep warm)
• 1 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Brown the Sausage

   Heat olive oil in the Dutch oven over medium heat. Add the sliced beef smoked sausage and cook, stirring occasionally, for 3–5 minutes until the edges are crispy and browned. Remove the sausage with tongs and set aside.

   Time: PT5M

   Temperature: Medium

2. Sauté the Creole Trinity

   Add butter to the same pot. Toss in the chopped red and green bell peppers, celery, and onion. Sauté for 4–5 minutes until softened. Add the minced garlic and cook for just 30 seconds, stirring constantly.

   Time: PT5M

   Temperature: Medium

3. Add Broth and Seasonings

   Stir in the chicken base, then pour in the chicken broth, scraping the browned bits from the bottom of the pot. Add the drained canned red beans, bay leaves, thyme sprigs, black pepper, cayenne, and a pinch of oregano. Mix well.

   Time: PT3M

   Temperature: Medium

4. Simmer to Thicken

   Reduce the heat to low and let the mixture simmer uncovered for 10–15 minutes, stirring occasionally, until the liquid reduces and the sauce reaches a thick, hearty consistency.

   Time: PT15M

   Temperature: Low

5. Reincorporate Sausage

   Return the browned sausage to the pot, stir, and cook for an additional 2–3 minutes until the sausage is heated through. Taste and add salt only if needed. Remove bay leaves and thyme stems before serving.

   Time: PT3M

   Temperature: Low

6. Plate and Serve

   Spoon hot cooked rice onto serving plates, ladle the red beans and sausage mixture over the rice, and garnish with chopped parsley if desired. Serve alongside fried chicken and cornbread.

   Time: PT2M

Nutrition Facts

Calories

480

Protein

20g

Carbohydrates

55g

Fat

15g

Fiber

8g