Red Beans and Rice
Servings: 8
Calories: 254kcal
Ingredients
- 1 pound andouille sausage,
- 4 strips bacon, chopped
- 1 large onion, medium dice
- 1 large green bell pepper, medium dice
- 1 cup diced celery
- 4 cloves garlic, minced
- 3 (15 ounce) cans red beans
- 4 cups chicken stock
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground dry thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon chipotle chili powder
Instructions
- To a 4-quart stock pot or Dutch oven, add the andouille sausage and chopped bacon. Cook until the bacon is cooked through, but not crispy.
- Add the onion, green bell pepper, celery, and garlic. Cook over medium heat, stirring frequently, until the vegetables are tender, 15-20 minutes.
- Add the red beans, chicken stock, bay leaves, salt, pepper, thyme, and chipotle chili power. Stir to combine.
- Cover pot with the lid ajar. Simmer over medium heat for about 1-2 hours until the liquid has reduced and the bean mixture has thickened. Add a little water as needed and stir to keep bean mixture from sticking to the bottom of the pot.
- Serve over cooked white rice.
Nutrition
Calories: 254kcal | Carbohydrates: 5g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 1274mg | Potassium: 345mg | Fiber: 1g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg