Creamy Red Beans & Rice
A new take on an old standby - this dish is sure to please everyone.
Ingredients
For the Rice
- 2 cups Long Grain Rice white or brown
- 1 qt Chicken Broth
For the Beans
- 1 lb Andouille Sausage cut in ¼ inch rounds
- 3 15 oz can Kidney Beans drained
- 1 15 oz can Diced Tomatoes
- 1 9 oz can Tomato Paste
- 3 tbsp Avocado Oil
- ½ Red Onion diced
- 2 Garlic Cloves minced
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Coarse Black Pepper
- ¼ tsp Cayenne Pepper
- 1 tsp Parsley
- 1 cup Chicken Broth
- 1 cup Heavy Cream
Instructions
- Prepare all of the ingredients.
- In a pot over medium heat, add rice and broth. Cover and cook for 20 minutes. Once done, just turn off burner and leave rice (with lid on) until ready to serve.
- In a large saute pan over medium high heat, add oil, garlic and onions. Cook for 3 minutes then add sausage and saute for 4-5 minutes.
- Reduce heat to medium and add beans, tomatoes, seasonings and chicken broth. Stir to combine and then add tomato paste. Continue to stir until completely combined. Let simmer for 15 minutes stirring occasionally.
- Pour in heavy cream and stir until combined. Let cook another 3-5 minutes.
- In a shallow bowl, place a portion of rice on one half of bowl. Ladle beans onto other side of bowl, overlapping slightly in the center. Garnish with parsley if desired.
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