Red Beans & Rice Stew

Red Beans & Rice is a dish native to New Orleans and includes seasoned red beans and andouille sausage served dry or in gravy. The beans are usually served over long-grain white rice. Here, the two main elements are combined in a healthier, hearty stew with brown rice for an even more fiber-rich dish that's faster to cook than the original.

Red Beans & Rice Stew

Course

Main Course
Prep time

15 Mins
cook time

55 Mins
servings

6
Author

@therealistfoodblog

Ingredients

2 tbsp olive oil
2 3oz chicken andouille sausages halved and cut into ½-inch pieces
5 large garlic cloves minced (~3 tbsp minced garlic)
1 medium-sized shallot or 1 small yellow onion, roughly chopped
1 medium green bell pepper, cut into ½-inch pieces
1 large celery rib, halved lengthwise then cut into ¼-inch pieces
½ tsp sea salt, more if desired
¼ tsp cracked black pepper
4 tsp creole seasoning
2 15½ oz cans low-sodium red kidney beans
2 large bay leaves
6 cups chicken stock
½ cup Lotus Foods Regenerative Organic Brown Basmati Rice

product used in the recipe

Regenerative Organic Brown Basmati Rice

1

Heat olive oil in a stock pot over a medium heat-high, then add sausage and brown on both sides (~1½ mins per side).
2

Add garlic and shallot and allow to cook for 2-3 mins until mostly translucent before adding green pepper and celery. Add salt, black pepper and creole seasoning and stir to combine, then continue to stir periodically to allow vegetables to cook until mostly soft.
3

Add both cans of beans with aquafaba (bean liquid) to the pot and both bay leaves, then stir to combine. Allow flavors to boil for 3 more mins, then add stock, cover and bring to a boil.
4

Lower heat to bring to a vigorous simmer. Allow stew to continue simmering, covered, for ~15 mins to allow flavors to intensify, and beans to absorb flavor.
5

Remove ~⅓ a cup of beans with some liquid into a small bowl, then use the back of a spoon to mash the beans before stirring back into the pot. This will serve as a thickening agent in the stew.
6

Bring stew back up to a boil and add rice to pot. Once boiling, bring back down to a simmer and allow to cook for approximately ~30 mins, or until rice is tender.