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

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pantry day red beans & rice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Pantry Day Red Beans & Rice. We wanted red beans & rice, wanted it fast and wanted as authentic a taste as possible with what I had to work with. I checked the cabinets and fridge and had everything on hand I thought I would need. The hubby was very pleased, especially.

Pantry Day Red Beans & Rice is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Pantry Day Red Beans & Rice is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have pantry day red beans & rice using 15 ingredients and 6 steps. Here is how you can achieve it.

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

New Orleanians continue, with ritualistic fervor, to consume red beans and rice on Mondays. Just remember that unless you have an Instant Pot, you'll likely have to soak dried beans up to a day in advance. Go for black beans, garbanzos, black eyed peas, pintos — honestly anything you like will work for most of these recipes. We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious.

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

Go for black beans, garbanzos, black eyed peas, pintos — honestly anything you like will work for most of these recipes. We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. —Cynthia Nelson, Saskatoon, Saskatchewan The ingredients you add here will sync with your Virtual Pantry on Android. Any changes in one will update the other. Search Pantry-Ready Recipes Save Ingredients to My Pantry.

So that’s going to wrap this up for this exceptional food pantry day red beans & rice recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!