PrintOne Pot Red Beans and Rice
Most red beans and rice recipes rely heavily on time to build flavor, but we found a way to get that deep, slow-simmered taste without spending all day at the stove. The trick is layering the heat. We start with the smoky snap of andouille sausage from Mountain View Meat, plus Suan’s Scotch Bonnet Pepper Jelly. It adds a complex, fruity brightness that cuts right through the earthiness of the beans. We finish with a shake of Head Country Championship Seasoning for some smoke and spice.
Ingredients
- 1 cup basmati rice
- 1 package Mountain View Meats andouille sausage, thinly sliced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 1 jar Suan’s Scotch Bonnet Pepper Jelly
- 3 cloves garlic, minced
- 2 teaspoons Head Country Championship Seasoning, Original
- 3 (15-Ounce) cans red beans, drained and rinsed
- 2 cups low-sodium chicken stock
- 4 tablespoons chopped Scissortail Farms chives
In a large saucepan cook rice according to package instructions. Set aside.
Heat a large Dutch oven over medium heat. Add sausage and stir often until sausage is lightly browned; remove the sausage and set aside.
Add onion, bell pepper, and celery to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in the Suan’s, garlic, and Head Country Championship Seasoning. Add the red beans, chicken stock, and sausage. Simmer covered for about 10 minutes. Uncover and simmer for an additional 15 minutes. Serve over the top of the rice and garnish with the chopped chives.