RCI-VG.004.1108.001
Red Beans and Rice II
Makes 6 servings
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- [garlic2 clovesminced
- 1 unit
- ¼ teaspoon
- 1 unit
- 1 teaspoon
- ¼ teaspoon
- fully-cooked kielbasa sausage¾ poundcut into ¼-inch slices
- x 15-ounce cans pinto beans2 unitdrained
- 3 cups
- 1 unit
Method
1
Heat a large skillet or Dutch oven over medium-high heat and add the kielbasa sausage slices, cooking for 3-4 minutes until browned on both sides.
2
Remove the kielbasa from the skillet with a slotted spoon and set aside, leaving approximately 2 tablespoons of rendered fat in the pan.
3
Add the chopped onions to the same skillet and sauté for 4-5 minutes until softened and translucent.
4
Stir in the minced garlic and cook for 1 minute until fragrant.
5
Add the tomato sauce, Worcestershire sauce, bay leaf, red pepper, and ¼ teaspoon hot pepper sauce to the skillet, stirring to combine.
1 minutes
6
Return the cooked kielbasa to the skillet and add the drained pinto beans, stirring gently to incorporate all ingredients.
7
Reduce heat to low and simmer uncovered for 15-20 minutes to allow flavors to meld and sauce to thicken slightly.
18 minutes
8
Remove the bay leaf from the mixture and taste for seasoning, adjusting with additional hot pepper sauce if desired for heat.
9
Divide the hot cooked rice among four bowls and top each with an equal portion of the bean and sausage mixture, serving immediately.