Pantry Day Red Beans & Rice
Pantry Day Red Beans & Rice

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, pantry day red beans & rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Hello and welcome to my channel. Today I will show how I make red beans and rice. I am still working on making my beans just right.

Pantry Day Red Beans & Rice is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Pantry Day Red Beans & Rice is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pantry day red beans & rice using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pantry Day Red Beans & Rice:
  1. Get 2 tbsp olive oil
  2. Take 1 small yellow onion - chopped
  3. Take 2 small celery ribs - sliced 1/4" thick
  4. Get 1/2 medium green bell pepper - chopped
  5. Get 1/2 tsp sea salt
  6. Get 1/4 tsp black pepper (up to 1/2 tsp if you want a more pronounced peppery heat)
  7. Prepare 10 oz smoked andouille sausage - sliced 1/4" thick
  8. Take 1 tbsp dried parsley
  9. Prepare 1 tsp Creole or Cajun seasoning (such as Tony Cachere's Original Creole)
  10. Prepare 3/4 tsp dried thyme
  11. Get 1/8 tsp cayenne pepper (optional)
  12. Take 3 clove garlic - chopped
  13. Take 3 can (15oz each) dark red kidney beans - two with liquid, one drained, beans mashed
  14. Get 3 cup low sodium/unsalted chicken stock - divided
  15. Make ready 1 cup uncooked long grain rice

Backpacker's Pantry Louisiana Red Beans & Rice happen to be vegan but you won't miss the meat. Bring along some andouille (or any dry sausage) if you want to and make it even more authentically Cajun. This easy Clean Eating Red Beans And Rice recipe cooks up quickly and easily and can be served with or without meat. A note on the beans: Traditional southern red beans and rice use a small, red bean.

Instructions to make Pantry Day Red Beans & Rice:
  1. Heat a medium sauce pan over medium high heat. Add olive oil. Heat until it is shimmering but not smoking. Add onion, celery, bell pepper, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Reduce heat to just under medium and sweat veggies until onion begins to turn translucent but all are still crisp, stirring often. About 5 minutes.
  2. Turn heat back up to medium. Add sliced andouille sausage to the pan (I used 4 Johnsonville, "New Orleans Brand" andouille sausage links). Cook for 2 minutes, stirring frequently. Add parsley, thyme, Creole/Cajun seasoning, chopped garlic and cayenne (if using). Cook 2 minutes more, stirring constantly so garlic doesn't burn.
  3. Add two cans of dark red kidney beans with liquid and 1 cup chicken stock to pan. Stir to combine. Drain almost all liquid from third can (leave about 2 tsp, helps with mashing), do not rinse beans. Dump beans into a medium bowl and mash with the back of a fork, slotted spoon, or even hand potato masher. Add mashed beans to pan. Stir to combine.
  4. Increase heat to medium high, bring to a low boil for about 2 minutes, reduce heat to medium low and simmer for 20 minutes uncovered, stirring occasionally to prevent sticking. Sauce should nice and thick after 20 minutes.
  5. For rice: While waiting for beans to boil begin making your rice. In another sauce pan bring the remaining 2 cups of chicken stock to a boil over medium high heat, add 1 cup long grain rice. Stir gently, cover, reduce heat to medium low and cook in the same 20 minutes that your beans are simmering. Do not remove the lid in this time!
  6. After 20 minutes remove rice from heat and fluff with a fork. Turn off heat for beans, taste and adjust seasoning as desired. Place 1/2 cup rice in each bowl (up to 4 servings), top with desired amount of red beans (roughly 1 cup for us) and enjoy! You WILL have leftover red beans. Lol. As a great pairing try my super easy honey butter cornbread! - - https://cookpad.com/us/recipes/357956-super-easy-honey-butter-cornbread

But I don't have access to those here in my area, so I subbed with kidney beans. Kidney beans appear on many pantry stocking lists for good reason: The red, organ-shaped beans have a soft, buttery interior texture that taste great in a variety of soups, pastas, chilis, and salads. Dried kidney beans will last tightly sealed in a cool, dry place for about a year. This simple dish of red beans and rice is tossed with a Creole sauce and a delicious spice of Cajun flar. Non GMO, Vegetarian, Vegan & Gluten Free.

So that is going to wrap this up with this exceptional food pantry day red beans & rice recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!