Cooking Classics: Red Beans & Rice

Southern Entertaining By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Hostess. KItchen Eseentials. Wooden Spoons. Cooking & Baking TutorialsCooking Classics

The Technique

Red Beans & Rice

Red Beans & Rice With Sausage is a simple one pan meal that may be prepared quickly on the stove top. It’s a regional classic that relies on the holy trinity, a specific combination of aromatic vegetables, for it’s distinctive flavor. Green bell pepper, onion & celery are ingredients that may be stored either in the refrigerator or in a cool dry place for longer periods of time compared to many fresh vegetables making them valuable kitchen staples to have on hand for use in a variety of quality homemade meals including main dishes prepared with rice & pasta to satisfying soups. Learn how to make this Louisiana dish in your very own kitchen.

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buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRed Beans & Rice With Sausage
makes 4 servings

If using a very large skillet, just know it will be very full. A Dutch oven may be used to prepare the recipe as well.

1 lb smoked sausage, sliced
1 medium yellow onion, chopped
2 celery ribs, chopped
1/2 large green bell pepper, chopped
2 tsp oil
2 tsp Creole seasoning
2 garlic cloves, pressed
1 {14.5-oz} can chicken broth
2 {15-oz} cans light or dark red kidney beans, rinsed & drained
1 {6-oz} can tomato paste
1 cup water
Hot, cooked long grain white rice
Garnishes: Fresh parsley, scallions & hot sauce

Brown the sausage in an extra large skillet or Dutch over Medium-High heat 5 minutes. Remove from the skillet & place on paper towels. Sauté the onion, the celery & the bell pepper in the sausage drippings & the oil until softened, about 8 minutes. Sprinkle with the Creole seasoning. Add the garlic & cook until fragrant, about 1 minute. Stir in the broth, the kidney beans, the tomato paste, the water & the cooked sausage. Bring to a boil, reduce the heat to Low & simmer 30 minutes, stirring occasionally. Add a smidgen of additional water, if necessary, as the mixture reduces. Serve over hot cooked rice. Garnish, if desired.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Red Beans & Rice

Red Beans & Rice is a very forgiving dish. Canned or dried beans that have been soaked may be used to prepare it. A large can of tomato sauce may be substituted for the tomato paste & the water, if necessary, & if you only have an onion & garlic in the house, by all means proceed with making the recipe. It won’t have the same depth of flavor, however the dish will be tasty all the same.

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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Brown the sausage in an extra large skillet or Dutch over Medium-High heat 5 minutes. 

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Remove from the skillet & place on paper towels. 

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Sauté the onion, the celery & the bell pepper in the sausage drippings & the oil until softened, about 8 minutes.

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Sprinkle with the Creole seasoning. Add the garlic & cook until fragrant, about 1 minute. 

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Stir in the broth, the kidney beans, the tomato paste, the water & the cooked sausage.

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Bring to a boil, reduce the heat to Low & simmer 30 minutes, stirring occasionally. Add a smidgen of additional water, if necessary, as the mixture reduces. Serve over hot cooked rice. Garnish, if desired.

The Tune
“What’d I Say” Ray Charles

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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