Red Beans and Rice (L.A. Times)

This comforting Red Beans and Rice dish is a quick, flavorful weeknight dinner that brings home-style satisfaction to your table. The combination of savory kielbasa sausage, earthy kidney beans, and fluffy rice creates a robust and filling meal. Aromatics like celery, green onions, green pepper, and garlic are sauted to build a deep flavor base, while bay leaves add a subtle herbal note. The dish comes together in a single pot, making cleanup easy. Its perfect for busy evenings when you want something hearty and delicious without spending hours in the kitchen. Serve it hot with a dash of hot pepper sauce for an extra kick.

Cooking Method: Boiling, Sautéing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 33.5

Dietary: Gluten-free

Description

This comforting Red Beans and Rice dish is a quick, flavorful weeknight dinner that brings home-style satisfaction to your table. The combination of savory kielbasa sausage, earthy kidney beans, and fluffy rice creates a robust and filling meal. Aromatics like celery, green onions, green pepper, and garlic are sauted to build a deep flavor base, while bay leaves add a subtle herbal note. The dish comes together in a single pot, making cleanup easy. Its perfect for busy evenings when you want something hearty and delicious without spending hours in the kitchen. Serve it hot with a dash of hot pepper sauce for an extra kick.

Ingredients

1 Stalk Celery -- diced
3 Green Onions -- thinly
1 Green pepper Green pepper -- diced
1 1/3 tablespoons Garlic, minced
1 tablespoons Oil
2 Bay leaves Bay leaves
1 cups Rice
1 cn (14 1/2 oz) chicken stock
1 cn (15 1/4 oz) kidney beans -rinsed and drained
2 tablespoons Parsley -- minced
Salt -- pepper
Hot pepper sauce

Directions

1
In a 2 1/2-quart saucepan over medium heat, saut celery, green onions, green pepper, and garlic in oil until tender.
2
Add bay leaves and kielbasa sausage sections to the pan.
3
Cook, stirring occasionally, for 2 to 3 minutes, until sausage is well cooked and browned.
4
Add rice to the saucepan and stir to combine with the vegetables and sausage.
5
Pour in chicken stock and stir.
6
Bring the mixture to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes.
7
Uncover and stir in kidney beans and minced parsley.
8
Cover again and cook for another 2 to 3 minutes to heat the beans through.
9
Before serving, remove and discard bay leaves.
10
Season to taste with salt, pepper, and hot pepper sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 33.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.0mg1%
Total Carbohydrate 7.7g3%
Dietary Fiber 1.7g7%
Sugars 3.5g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the kielbasa and use vegetable stock instead of chicken stock. You can add extra beans or mushrooms for protein and texture.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove with a splash of water or broth to restore moisture.

Feel free to add other vegetables like bell peppers or corn for extra color and flavor.

Keywords: red beans, rice, kielbasa, kidney beans, one pot, easy dinner, american, comfort food, sausage, vegan, vegetarian option, quick meal, hearty, savory

Read it online: https://www.chefs-mate.com/recipe/red-beans-and-rice-l-a-times/