Red Beans and Rice

Ingredients

• basmati rice (1 cup)
• vegetable oil (1 tablespoon)
• smoked andouille sausage, thinly sliced (1 (12.8-ounce) package)
• medium sweet onion, diced (1)
• green bell pepper, diced (1)
• celery ribs, diced (2)
• tomato paste (2 tablespoons)
• cloves garlic, minced (3)
• Cajun seasoning, salt-free (1 1/2 teaspoons)
• red beans, drained and rinsed (3 cans, 15 ounce/443 mL)
• chicken stock (3 cups)
• hot sauce (1 teaspoon)
• bay leaf (1)
• Kosher salt and freshly ground black pepper, to taste
• chopped fresh parsley leaves (2 tablespoons)

Instructions

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
5. Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
6. Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
7. Serve immediately, topped with rice and garnished with parsley, if desired.