Easy Red Beans and Rice with Sausage

Ingredients · 4 servings

• 400 gSmoked sausage
• 450 gDark red kidney beans
• 500 gChicken broth
• 300 gWater
• 120 gRed bell pepper
• 150 gOnion
• 80 gCelery
• 180 gWhite rice
• 120 gBrown rice
• 15 mlCooking oil

Equipment

stovetop, chef knife, cutting board, large pot, lid, serving spoon, wooden spoon

Instructions

1. 1
   Prep ingredients

   Gather all ingredients and equipment, then slice the smoked sausage into bite-size pieces and chop the onion, red bell pepper, and celery. · 5 min

   What to look for: even 1.5 cm rounds

2. 2
   Brown sausage

   Heat cooking oil in a large pot over medium-high heat, add the smoked sausage, and cook until lightly browned on all sides. · 6 min

   When it is done: sausage is hot throughout and reaches 74°C / 165°F

3. 3
   Cook vegetables

   Add the chopped onion, red bell pepper, and celery to the pot and stir to coat them in the sausage drippings. · 4 min

   What to look for: vegetables begin to soften

4. 4
   Simmer vegetables

   Simmer the sausage and vegetables over medium heat, stirring occasionally, until the vegetables are tender and fragrant. · 6 min

   What to look for: mixture looks glossy and aromatic

5. 5
   Add liquids and beans

   Add the dark red kidney beans, chicken broth, water, white rice, and brown rice, then stir well and bring the pot to a boil. · 5 min

   What to look for: liquid reaches a rolling boil

6. 6
   Cook rice

   Reduce heat to a low simmer, cover with a tight-fitting lid, and cook until the rice is tender and the liquid is mostly absorbed. · 22 min

   What to look for: rice is fluffy and liquid is absorbed

7. 7
   Serve dish

   Remove the pot from heat, gently fluff the rice and beans with a spoon, and serve the red beans and rice hot. · 2 min

   What to look for: steamy and thickened