Most red beans and rice recipes add the rice right to the beans. I think it best to serve the beans over rice. I find that when the rice is added to the beans the rice absorbs all of the flavorful liquid, leftovers dry out. Make a double batch and freeze for later. Remember to label and date.
Make this with our without the sausage. There is quite a bit of ingredient used for seasoning. One of which is not on my pantry list, but will be going forward. It's Liquid Smoke and I love it. This adds amazing smokey flavor to any dish. The beans are very hearty so you would not miss the sausage.
Here we go:
Add a cup of diced parsley with the leaves. The leaves add a lovely mild flavor...
You'll need a serrano chili. They're small and quite hot, but we're only adding one to the pot. Unless you remove the seeds and membrane, it'll blow your head off! I use gloves when handling hot peppers.
Carefully slice the pepper in half.
Using a spoon or a small knife, carefully remove the seeds and membrane.
Finely dice the peppers and add to the pot.
Once the pepper and onions are soft, add three large cloves of minced garlic, cook about one minute.
Add 3 cups of stock. If you have some homemade stock, go ahead and use it. If not, you can also use my favorite back up, Better Than Bouillon. Use 1 teaspoon per one cup of water.
Add two cans of drained and rinsed red beans and a can of vegetarian refried beans. The refried beans will thicken the liquid giving it nice body.
Now for the seasonings....you'll need sweet or smoked paprika, bay leaves, balsamic vinegar, liquid smoke, low sodium soy sauce, molasses, tomato paste, and a small amount of sherry at the very end. These all go in the pot (except for the sherry) and allow to simmer, uncovered, for 30 minutes. Stir often to prevent sticking. Add additional water if your beans are too thick.
I did not add any additional salt, as there is plenty of sodium in the soy sauce and bouillon. If you use your own unseasoned chicken stock, you may have to add a small amount more salt. Season to taste.
Red Beans and Rice with Spicy Smoked Sausage
2 cups (uncooked) brown or white rice, cooked according to package instructions (4 cups cooked)
2 tablespoons olive oil
1 small red bell pepper, seeded and diced
1 small yellow pepper, seeded and diced
1 small green pepper, seeded and diced
1 medium onion, finely chopped
1 cup celery and leaves, finely chopped
4 cloves garlic, minced
1 small Serrano chili, seeded and minced
3 cups or more vegetable or chicken stock
2 15 ounce cans red beans, drained and rinsed
1 15 ounce can vegetarian refried beans
1 teaspoon liquid smoke
2 bay leaves
2 teaspoons smoked or sweet paprika
1 tablespoon balsamic vinegar
3 tablespoons low sodium soy sauce
2 tablespoons tomato paste
1 tablespoon molasses
12-16 ounce package cooked smokey or spicy sausage, cut into ¼” diagonal pieces
1 tablespoons sherry
1) Heat a large soup pot over medium heat and add olive oil. Once oil is hot, add the red, yellow, and green peppers, onions, and celery. Cook for about 10 minutes or until vegetables are soft. Add the garlic and the Serrano chili, cook another minute.
2) Add the chicken stock, the red beans, and refried beans to the pot. Stir until the refried beans have dissolved in the liquid.
3) Add the liquid smoke through the molasses. Simmer over medium heat for 30 minutes, stir often.
4) Add the sausage and sherry, simmer another 10 minutes. Remove bay leaves. Makes about eight servings. Serve over ½ cup of rice.
*serve with hot sauce if you wish.
*for vegetarian, simply omit the sausage and use vegetable stock.