Skillet Red Beans & Rice
This recipe was made from the Deep South Dish cookbook written by Mary Foreman. This red beans and rice is magnificent, and makes a great side or meal in itself!
Servings: 6
Calories: 415kcal
Ingredients
*(recipe is written from the cookbook - my alterations are in parenthesis, based on a couple of changes I had to make based on my pantry)*
- 1 Tablespoon butter or oil I used Olive Oil
- 1/2 pound Smoked Andouille Sausage 14 ounce package
- 1 slice bacon chopped (I used 1/3 cup Real bacon pieces)
- 1 cup chopped onion I used green
- 1/2 cup green or red bell pepper or a combination of both chopped
- 1/4 cup celery chopped (1 teaspoon celery seed)
- 1 Tablespoon minced garlic
- 2 cups chicken stock
- 1/2 teaspoon Italian Seasoning
- 1/4-1/2 teaspoon Cajun Seasoning Tony Chachere's
- 1/4 teaspoon black pepper
- 1 large bay leaf
- 2 15.5 oz cans Red Kidney Beans (I used one dark and one light red) drained and rinsed
- 2 cups instant rice I had leftover Basmati rice, I used it
Instructions
- Get all of your ingredients ready, it goes fast once it starts cooking! Heat oil in a large lidded skillet over medium-high heat. Add sausage and bacon and cook until lightly browned. 4 minutes or so.
- Add onion, bell pepper and celery cook and stir until veggies are tender. 5 minutes or so.
- Add garlic, and cook for a couple more minutes. Add broth, seasonings and bay leaf and bring to a boil.
- Add beans and rice, stir together and reduce heat to medium-low. Cover and cook until rice is done, about 10-15 minutes) Remove bay leaf and serve immediately.
Nutrition
Serving: 1g | Calories: 415kcal | Carbohydrates: 38g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 45mg | Sodium: 835mg | Fiber: 3g | Sugar: 4g