Red Beans & Rice

Despite the fact that I have been blogging for more than a decade, and cooking nearly all of my life, I have yet to experience some of the simplest of foods. Case in point, prior to making them just the other day, I had never eaten red beans and rice. I kept thinking to myself…beans and rice? What can be so yummy about beans and rice? Well, I’ll tell you, they are delicious! I did all of my chopping ahead of time, so it was absolutely no trouble to put this together. The house smelled wonderful while they were simmering on the stove, and once I took my first delicious, smoky, spicy bite, I could hardly put the spoon down.

 Red Beans & Rice

Adapted from Damn Delicious

 1 c. long grain basmati rice

1 T. olive oil

1 (12.8-oz.) pkg. smoked andouille sausage, thinly sliced

1 3-oz. pkg. Melissa’s shallots, diced

1 green bell pepper, diced

2 celery ribs, diced

2 T. tomato paste

3 cloves garlic, minced

1½ t. Cajun seasoning

3 (15-oz.) cans red beans, drained and rinsed

3 c. chicken stock

1 t. Crystal hot sauce

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

2 T. chopped fresh parsley leaves

 Cook rice according to package instructions; set aside.

 Heat 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 on a paper-towel-lined plate

 Add shallots, 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. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.

 Using an avocado masher (an invaluable tool, in my opinion), mash beans until slightly thickened, if desired; season with salt and pepper, to taste.

 Serve topped with rice and garnished with parsley, and a bottle of hot sauce on the side.