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Spicy Red Beans & Rice
Enjoy this spicy recipe for Red Beans and Rice, a popular Louisiana Creole dish, that can be on your table from start to finish in less than an hour.
Prep Time: 10mins
Cook Time: 40mins
Total Time: 50mins
1tbspvegetable oil(optional, only if needed)
2canskidney beans(reserve liquid)
2tsphot sauce(recommend Cholula)
Rinse 1 cup of white rice. Add it to a small pot with 1 1/2 cups of water. Cover and bring to a boil. Stir well. Cover it again. Continue to cook on very low heat for 12 minutes.
Remove from heat until ready to serve.
Make the Red Beans
Slice the Andouille sausage into 1/4-inch thick pieces.
In a medium pot over medium heat, fry sausage slices on both sides until they start to blacken. This will take about 15 minutes.
Remove from sausage pot and set aside. Drain leftover fat from the pot until you have about a 1mm layer on the bottom. If there is not enough fat, add 1 tbsp of vegetable oil. Don't scrape the bottom.
In the same the medium pot, add the diced onions, celery, jalapeño, and garlic. Cook until soft, stirring occasionally. About 5 minutes.
Add both cans of kidney beans, including the liquid, along with 2 tsp of vegetable bouillon, 2 tsp of hot sauce, 1 tsp of Worcestershire sauce, and 1 cup of water.
Now add all of the spices: 2 tsp garlic powder, 2 tsp paprika, 1 tsp black pepper, 1 tsp onion powder, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp cayenne, 1/4 tsp salt, 1/8 tsp thyme, and 1 bay leaf. Stir well. Taste the liquid and adjust spices as needed.
Cook for 15 minutes at a soft boil without a lid.
Carefully find and remove the bay leaf.
With a potato masher (or fork) smash about half of the beans to thicken the liquid into a stew. Try to keep some beans in large chunks or whole for texture. Cook for 5 more minutes.
Remove from heat and stir the sausage slices back into the pot. Cover and let sit for 5-10 more minutes.
Serve on top of the cooked rice.
This recipe scales up very well. The sausage and beans can be prepared in advance and frozen for up to 3 months.
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