|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 194g||70%|
|Dietary Fiber 32g||116%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for red beans and rice is a quick-and-easy version of the Cajun/Creole classic simmered on the stovetop.
Canned kidney beans with cooked bacon, chopped vegetables -- the "holy trinity" of onions, bell peppers and celery -- and seasonings are simmered to make this tasty mixture.
While andouille sausage is preferred, Polish sausage can be used instead and added to the beans to make a complete meal when served atop a mound of hot cooked rice.
- 3 slices bacon
- 1 large chopped onion
- 1/2 cup chopped celery
- 1 small chopped bell pepper
- 2 (15-ounce) cans drained red kidney beans
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onions with tops
- 2 tablespoons ketchup
- 1 1/2 teaspoons Worcestershire sauce
- 1 (8-ounce) can tomato paste
- 1 teaspoon chili powder
- 1/2 pound andouille or Polish sausage, sliced if desired
- Optional: 1 (2-ounce) jar chopped pimiento
- Kosher salt and freshly ground black pepper to taste
- 3 to 4 cups hot cooked rice
Place a large saucepan or Dutch oven over medium heat. Add the bacon and fry until crisp. Transfer the bacon to paper towels to drain.
Add the onion, celery, and bell pepper to the pan and cook, stirring for 4 to 5 minutes, or until the onions are translucent.
Add the drained beans to the sautéed vegetables. Stir in the parsley, green onions, ketchup, Worcestershire sauce, tomato paste, chili powder, and sliced sausage. Add the pimiento, if you wish to use it.
Taste and adjust seasonings, adding salt and pepper, as needed.
Cover the pan and simmer for 30 minutes. Serve over hot cooked rice.
Difference Between Andouille and Polish Sausage
The ingredients of andouille are garlic, pepper, onions, wine, seasonings (usually cayenne pepper and others), and pork from a smoked Boston shoulder roast (Boston butt). After stuffing the casings with the mixture, the sausage is smoked again (double smoked).
Polish sausage can be of the fresh unsmoked variety or smoked and dried and almost always is made with pork, garlic, marjoram, black pepper, and salt. Unlike andouille sausage, it does not contain cayenne or other spicy pepper.