Simple Way to Prepare Quick Pantry Day Red Beans & Rice

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to prepare a special dish, Recipe of Super Quick Homemade Pantry Day Red Beans & Rice. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Let's face it, cooking is not just a priority from the lives of every person, woman, or child on Earth. In reality, far too individuals have forced understanding how to cook a priority in their lives. This means that individuals often exist on foods and boxed blends instead of taking your time and time to prepare healthful food to the families and our personal enjoyment.

The same is true for lunches once we usually add to a can of soup or even box of macaroni and cheese or any other similar product instead of putting our creative efforts into making an instant and easy yet delicious lunch. You will notice many thoughts in this report and the expectation is that these thoughts won't just allow you to get off to a excellent beginning for ending the lunch R-UT most of us seem to find ourselves in at any time or another but in addition to test new things on your very own.

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Many things affect the quality of taste from Pantry Day Red Beans & Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pantry Day Red Beans & Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can have Pantry Day Red Beans & Rice using 15 ingredients and 6 steps. Here is how you cook that.

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 with how quickly the meal was prepared!

Ingredients and spices that need to be Make ready to make Pantry Day Red Beans & Rice:

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

Steps to make 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

While that is by no means the end all be guide to cooking quick and easy lunches it is good food for thought. The stark reality is that this will get your own creative juices flowing so that you are able to prepare wonderful lunches for the own family without needing to complete too much heavy cooking through the practice.

So that is going to wrap this up with this special food Steps to Prepare Homemade Pantry Day Red Beans & Rice. Thank you very much for your time. I'm sure 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, friends and colleague. Thanks again for reading. Go on get cooking!