Shorty's Red Beans and Rice - Easy style. Learn how to make a Red Beans and Rice Recipe! I hope you enjoy this easy Creole-Style Red Beans and Rice recipe! I use turkey kielbasa to cut down on the fat, but not the flavor.
Making red beans and rice from scratch is easy; all it takes is beans, vegetables, some cured pork and sausage, and patience. [Photographs and video: J.
New Orleans-style red beans and rice is mind-bendingly delicious.
Smoky, spicy, hearty, and supremely comforting.
You can have Shorty's Red Beans and Rice - Easy style using 12 ingredients and 13 steps. Here is how you cook that.
Ingredients of Shorty's Red Beans and Rice - Easy style
- It's 1 of Green Bell Pepper - diced.
- It's 3 (15.5 oz) cans of Red Beans (rinsed and drained). The cans should be labeled Red Beans (not kidney beans)... Sometimes smaller groceries won't carry this kind of canned bean. You can always substitute dry Red beans (prepped) and use broth instead of water.
- It's 4 cloves of garlic - minced.
- Prepare 3-4 stalks of celery - diced.
- It's 1 of onion - diced.
- You need 1 lb of Andouille Sausage.
- It's 1/2 teaspoon of Cayenne pepper.
- Prepare 1 of bay leaf.
- You need 1/4 teaspoon of rubbed sage.
- It's 1/2 teaspoon of cumin.
- It's 2 cup of water.
- It's 2 teaspoons of Hot sauce (Tabasco or similar) or to taste.
Red beans & rice is a traditional Creole dish made with red beans, veggies, and, often, leftover pork bones. It's traditionally made with soaked dried beans and simmered for hours, but this recipe uses some shortcuts so you can have it on the table in under an hour. And, instead of using a ham hock. Keyword vegan red beans and rice.
Shorty's Red Beans and Rice - Easy style instructions
- Preheat oven to 350F.
- Dice up onion, bell pepper, and celery into bean-sized bits as indicated above.
- Brown andouille sausage over medium/high heat in a separate pan. Should be slightly browned and crispy when done.
- Sauté vegetables in olive oil over medium heat. Add garlic half about 5 minutes after beginning to sauté. Continue to sauté until the onions are translucent but not brown..
- Add water to sautéed vegetables..
- Add rinsed and drained red beans to the vegetables and broth.
- Add cumin, cayenne, and bayleaf to vegetable mixture.
- Bring bean/veggies to a simmer.
- After the beans come to a simmer, add a smidgen of water (2 tbsp) to the pan with the fried andouille. Then pour the browned andouille and the juice into to the beans..
- Place your pot of beans covered into the oven on 350F for 45 minutes. Consider starting the rice while this is in the oven.
- Begin cooking rice of your choosing (white and plain brown are tastey choices).
- Optional method to thicken the beans: 10-15 min before done cooking, scoop 1/2 cup of the broth into a cup. Add 1 tablespoon of corn starch, and dissolve in the liquid. Pour back into the pot and allow to cook remaining time..
- Serve over rice of your choosing.
Mention @SusanFFVK and tag I use the regular Blue Runner and the New Orleans style interchangably and don't notice much I just tried to print off your "Easy Red Beans and Rice Recipe" and ended up with your whole bloody blog. Red beans are cooked New Orleans style which means creamy, rich, and flavorful. Red beans and rice are synonymous with New Orleans, but how did that become so? In an earlier post on Haitian Soupe Joumou (Beef and Pumpkin Soup), I shared its connection to the successful Haitian slave. Red Beans and Rice is a mouthwatering combination of onions, peppers, celery, Sausage, red beans, rice and a perfect blend of spices.
