Skillet Red Beans and Rice
Skillet Red Beans and Rice

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, skillet red beans and rice. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Skillet Red Beans and Rice is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Skillet Red Beans and Rice is something that I’ve loved my whole life. They’re fine and they look wonderful.

Heat a large nonstick skillet over medium-high. Mash half of bean mixture in pan. A quick skillet version of red beans and rice, made with canned kidney beans, the Trinity of vegetables and cooked with instant rice.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook skillet red beans and rice using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Skillet Red Beans and Rice:
  1. Get 2 tbsp. olive oil
  2. Make ready 1 small bell pepper, diced
  3. Make ready 1 stalk celery, diced
  4. Make ready 1/2 yellow onion, diced
  5. Get 3 cloves garlic, minced
  6. Make ready 2 tsp. Cajun seasoning
  7. Get 12 oz. andouille sausage, sliced
  8. Take 1 cup long grain rice
  9. Take 1 can (15 oz.) red beans, drained and rinsed
  10. Get 2 cups unsalted chicken broth

The beans could simmer unattended while the cook was busy with the laundry and other chores. It was a perfect fit, easily feeding a crowd and being versatile enough to tailor according to what was in the pantry. After spooning these tender, flavorful red beans over fluffy rice, pair it with some of our perfect skillet cornbread and collard. I disagree that andouille is absolutely essential to an authentic red beans & rice.

Instructions to make Skillet Red Beans and Rice:
  1. Heat 1 tbsp. of the oil in a large, deep skillet with a tight fitting lid over medium heat. Once it's hot, add the sausage and cook until browned. Then remove them to a seperate plate and set it aside. Add the additional oil and the onion, peppers and celery with a big pinch of salt. Cook, stirring often, until softened, about 7-9 minutes. Stir in the garlic and cook that until fragrant.
  2. Increase the heat to med-high. Stir the rice into the skillet with the Cajun seasoning. Let it toast up for a couple of minutes, then stir in the beans, broth and browned sausage. Let it come up to a low boil.
  3. Once beginning to boil, place the lid on and lower the heat down to low. Let this simmer for 10 minutes, then turn the heat off but keep the lid on an additional 5 minutes. Then fluff it with a fork and serve.

By definition, Cajun and Creole cuisine is "peasant food" that makes use of what is on hand by people who lived off the land (e g. Cajun) and/or cooked with secondary protein sources rejected by the rich (basically, the scraps - e.g. Rice and beans are a staple combination of grain and legume that expands across a wide variety of countries and cultures. The United States is known to be the melting pot for not just cultures but the flavorful dishes that those cultures bring with them. This recipe uses cajun seasoning for a Creole Style Beans and Rice dish that has historical routes in the New.

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