Pantry Day Red Beans & Rice
Pantry Day Red Beans & Rice

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, pantry day red beans & rice. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pantry Day Red Beans & Rice is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Pantry Day Red Beans & Rice is something which I have loved my entire life.

Backpacker's Pantry Louisiana Red Beans & Rice happen to be vegan but you won't miss the meat. Bring along some andouille (or any dry sausage) if you want to and make it even more authentically Cajun. This simple dish of red beans and rice is tossed with a Creole sauce and a delicious spice of Cajun flar.

To get started with this particular recipe, we have to prepare a few components. You can cook pantry day red beans & rice using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pantry Day Red Beans & Rice:
  1. Prepare 2 tbsp olive oil
  2. Take 1 small yellow onion - chopped
  3. Get 2 small celery ribs - sliced 1/4" thick
  4. Get 1/2 medium green bell pepper - chopped
  5. Prepare 1/2 tsp sea salt
  6. Make ready 1/4 tsp black pepper (up to 1/2 tsp if you want a more pronounced peppery heat)
  7. Prepare 10 oz smoked andouille sausage - sliced 1/4" thick
  8. Prepare 1 tbsp dried parsley
  9. Make ready 1 tsp Creole or Cajun seasoning (such as Tony Cachere's Original Creole)
  10. Take 3/4 tsp dried thyme
  11. Prepare 1/8 tsp cayenne pepper (optional)
  12. Make ready 3 clove garlic - chopped
  13. Make ready 3 can (15oz each) dark red kidney beans - two with liquid, one drained, beans mashed
  14. Get 3 cup low sodium/unsalted chicken stock - divided
  15. Prepare 1 cup uncooked long grain rice

Kidney beans appear on many pantry stocking lists for good reason: The red, organ-shaped beans have a soft, buttery interior texture that taste great in a variety of soups, pastas, chilis, and salads. Dried kidney beans will last tightly sealed in a cool, dry place for about a year. Get it today with Same Day Delivery, Order Pickup or Drive Up. Fine Red Bean Paste - Koshi-an (こし餡, こしあん).

Instructions to make Pantry Day Red Beans & Rice:
  1. Heat a medium sauce pan over medium high heat. Add olive oil. Heat until it is shimmering but not smoking. Add onion, celery, bell pepper, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Reduce heat to just under medium and sweat veggies until onion begins to turn translucent but all are still crisp, stirring often. About 5 minutes.
  2. Turn heat back up to medium. Add sliced andouille sausage to the pan (I used 4 Johnsonville, "New Orleans Brand" andouille sausage links). Cook for 2 minutes, stirring frequently. Add parsley, thyme, Creole/Cajun seasoning, chopped garlic and cayenne (if using). Cook 2 minutes more, stirring constantly so garlic doesn't burn.
  3. Add two cans of dark red kidney beans with liquid and 1 cup chicken stock to pan. Stir to combine. Drain almost all liquid from third can (leave about 2 tsp, helps with mashing), do not rinse beans. Dump beans into a medium bowl and mash with the back of a fork, slotted spoon, or even hand potato masher. Add mashed beans to pan. Stir to combine.
  4. Increase heat to medium high, bring to a low boil for about 2 minutes, reduce heat to medium low and simmer for 20 minutes uncovered, stirring occasionally to prevent sticking. Sauce should nice and thick after 20 minutes.
  5. For rice: While waiting for beans to boil begin making your rice. In another sauce pan bring the remaining 2 cups of chicken stock to a boil over medium high heat, add 1 cup long grain rice. Stir gently, cover, reduce heat to medium low and cook in the same 20 minutes that your beans are simmering. Do not remove the lid in this time!
  6. After 20 minutes remove rice from heat and fluff with a fork. Turn off heat for beans, taste and adjust seasoning as desired. Place 1/2 cup rice in each bowl (up to 4 servings), top with desired amount of red beans (roughly 1 cup for us) and enjoy! You WILL have leftover red beans. Lol. As a great pairing try my super easy honey butter cornbread! - - https://cookpad.com/us/recipes/357956-super-easy-honey-butter-cornbread

Koshi-An (こしあん) is very smooth, pureed azuki beans where the beans are cooked until soft and passed through a sieve to get the finest texture without the skins. Soft and sweet sweetened red bean is one of the most popular side ingredients for ice creams, desserts and fillings for beads and buns. You can smash the red beans and further made it into a very smooth and yummy paste. Red bean sweet bun is the most famous sweet Chinese buns. Canned Small Red Beans are prepared from dry, mature red beans by washing, soaking, blanching, cooking or other processing with water, salt and approved preserving agent as required by the appropriate formula.

So that’s going to wrap it up with this special food pantry day red beans & rice recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to pantry day red beans & rice cooking. Go on get cooking!