Connect with your Southern roots—or try something entirely new—with this easy recipe from eMeals that will have a meal on the table in less than an hour. Add some extra heat with more cayenne pepper, your favorite hot sauce, or spicy andouille sausages.
Cornbread may be your normal beans-and-rice accompaniment, but this Cajun-style dish is traditionally paired with fresh, hot biscuits or a simple garden salad with vinaigrette dressing.
• 1½ cups long-grain white rice
• 1 lb smoked andouille sausages, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 cup chopped celery
• 3 cloves garlic, minced
• 1 Tbsp olive oil
• 6 cups Randall Great Northern Beans, drained and rinsed
• 1 (48oz) carton chicken broth
• 1 bay leaf
• ½ tsp dried thyme
• ¼ tsp cayenne pepper
• ½ cup chopped fresh parsley
Cook rice according to package directions.
Meanwhile, in a Dutch oven, cook sausages, onion, bell pepper, celery, and garlic in hot oil, stirring occasionally until sausage is browned and vegetables are tender.
Add Randall Great Northern Beans, broth, bay leaf, thyme, and cayenne pepper; bring to a boil, reduce heat, and simmer for 20 minutes. Stir in parsley, and serve over rice.