This weeknight version starts with canned kidney beans, so the pot needs a shorter simmer than dried-bean versions. Mash a few beans against the side of the pot near the end to thicken the broth without extra ingredients.
Serves: 4
Prep: 15 minutes
Cook: 35 minutes
Ingredients
- 1 tablespoon neutral oil
- 12 ounces smoked sausage, sliced into coins
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 cans (15 ounces each) red kidney beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 bay leaf
- 1 1/2 cups long-grain rice, rinsed
Method
- Warm oil in a Dutch oven over medium heat. Brown sausage for 4 to 5 minutes, then transfer it to a plate.
- Add onion, celery, and bell pepper to the pot. Cook for 6 minutes, stirring, until softened. Add garlic, thyme, and paprika for 30 seconds.
- Stir in beans, broth, bay leaf, and sausage. Bring to a simmer and cook uncovered for 20 minutes.
- Meanwhile, cook rice according to its package directions. Remove the bay leaf from the beans and mash about 1/2 cup beans into the broth.
- Simmer 5 minutes more until thickened. Spoon beans and sausage over the rice.
Variations
Use andouille for a smoky, peppery result or a mild smoked sausage for less heat. Replace sausage with sliced mushrooms and vegetable broth for a meatless pot.
Storage and reheating
Cool beans and rice separately and refrigerate within 2 hours. Use within 3 days. Reheat the beans with a splash of broth until steaming, and reheat rice with a little water until steaming throughout.
Read the the pantry basics grocery list and the meal-planning guide for a short shopping list for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.
