TONY CHACHERE RED BEANS AND RICE RECIPES

Name: Chili Beans with Rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American, Southern
Ingredients: 2 tablespoons olive oil, divided; 1/2-pound andouille or milder smoked sausage, cut into 2-inch pieces; 1-1/2 cups chopped onion; 1/2 cup chopped sweet bell pepper; 1 rib celery, chopped; 1/2 tablespoon minced garlic; 2 (15 ounce) cans kidney beans, drained and rinsed; 2 (15 ounce) cans navy or pinto beans, drained and rinsed; 4 cups low sodium chicken stock/broth; 1 tablespoon yellow mustard, optional; 1/2 teaspoon each cumin, chili powder, paprika, onion powder, garlic powder, oregano, marjoram; 1 bay leaf; Creole or Cajun seasoning, salt and/or black pepper, to taste, only as needed; Hot, steamed rice

DEEP SOUTH DISH: CHILI BEANS AND RICE

Deep South Dish: Chili Beans and Rice image

A mix of kidney beans with white beans or pintos, chili seasonings and browned, smoked sausage, served over rice.

Provided by Deep South Dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1/2-pound andouille or milder smoked sausage, cut into 2-inch pieces
1-1/2 cups chopped onion
1/2 cup chopped sweet bell pepper
1 rib celery, chopped
1/2 tablespoon minced garlic
2 (15 ounce) cans kidney beans, drained and rinsed
2 (15 ounce) cans navy or pinto beans, drained and rinsed
4 cups low sodium chicken stock/broth
1 tablespoon yellow mustard, optional
1/2 teaspoon each cumin, chili powder, paprika, onion powder, garlic powder, oregano, marjoram
1 bay leaf
Creole or Cajun seasoning, salt and/or black pepper, to taste, only as needed
Hot, steamed rice

Steps:

Heat 1 tablespoon oil in a 4-to-6-quart saucepan and brown sausage; remove and set aside.
Add remaining olive oil, onion, bell pepper and celery and sauté for 3 minutes stirring regularly. Add garlic and cook another minute.
Add beans, chicken stock, mustard and seasonings; stir gently and bring to a boil.
Return sausage to pot, reduce to a simmer with a low bubble and cook, stirring several times for about 45 minutes or until creamy and thickened.
Taste and add Creole or Cajun seasoning, salt and/or pepper, only as needed, to taste. Remove and discard bay leaf before serving.

DEEP SOUTH DISH: CHILI BEANS AND RICE

Deep South Dish: Chili Beans and Rice image

A mix of kidney beans with white beans or pintos, chili seasonings and browned, smoked sausage, served over rice.

Provided by Deep South Dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1/2-pound andouille or milder smoked sausage, cut into 2-inch pieces
1-1/2 cups chopped onion
1/2 cup chopped sweet bell pepper
1 rib celery, chopped
1/2 tablespoon minced garlic
2 (15 ounce) cans kidney beans, drained and rinsed
2 (15 ounce) cans navy or pinto beans, drained and rinsed
4 cups low sodium chicken stock/broth
1 tablespoon yellow mustard, optional
1/2 teaspoon each cumin, chili powder, paprika, onion powder, garlic powder, oregano, marjoram
1 bay leaf
Creole or Cajun seasoning, salt and/or black pepper, to taste, only as needed
Hot, steamed rice

Steps:

Heat 1 tablespoon oil in a 4-to-6-quart saucepan and brown sausage; remove and set aside.
Add remaining olive oil, onion, bell pepper and celery and sauté for 3 minutes stirring regularly. Add garlic and cook another minute.
Add beans, chicken stock, mustard and seasonings; stir gently and bring to a boil.
Return sausage to pot, reduce to a simmer with a low bubble and cook, stirring several times for about 45 minutes or until creamy and thickened.
Taste and add Creole or Cajun seasoning, salt and/or pepper, only as needed, to taste. Remove and discard bay leaf before serving.

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