Red Beans and Rice Recipe
Mardi Gras is just around the corner! Are you looking for a festive recipe that’s a little more mild than our Jambalaya recipe? You’ve come to the right place! Our Red Beans and Rice recipe is the perfect way to celebrate Mardi Gras this year, featuring our Vienna Beef Spicy Smoked Sausage and a whole lot of flavor!
Here’s the full recipe.
Red Beans and Rice
Yield: 4-6 servings
For the Beans:
3 Tbsp Vegetable Oil
8 oz Smoked Diced Meat (bacon, Tasso or turkey)
1 Medium Yellow Onion, small dice
1 Green Bell Pepper, small dice
1 Celery Stalk, small dice
2 Cloves Garlic, minced
1 pkg Vienna Beef Spicy Smoked Sausage (12 oz), cut into ¼“ slices
1 ½ Tbsp Blackened Seasoning
3 oz Tomato Paste
3 cups Chicken Stock
2 cans Red Beans (12 oz ea), drained and rinsed
Green Onions, for garnish
Salt & Pepper, TT
- Preheat the oil in a large skillet on medium high heat. Add the smoked meat and cook until browned.
- Add the onion, bell pepper, and celery and cook until tender then add the garlic and Vienna Beef Spicy Smoked Sausage, Blackened seasoning, and tomato paste. Sautee for 2 minutes stirring constantly. Then add the chicken stock and red beans. Simmer uncovered and on low for 1 hour, stirring occasionally. Once beans are done season with salt and pepper to taste and serve over rice.
For the Rice:
2 Cups Long Grain White Rice, rinsed
1 Tbsp Butter
3 Cups Water or Chicken Stock
1 tsp Salt
- Melt the butter in a small saucepan. Add the rice and cook for 3 minutes. Add the water or stock, salt, then bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes. Serve with Red beans.