30 Minutes Cajun Red Beans and Rice with Canned Beans

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 6 cups

INGREDIENTS:

Cooked Rice:

1 ½ cup long grain white rice

2 cups water

1 Tbsp butter

¼ tsp salt

Holy Trinity Puree:

2 slices diced smoky bacon

½ cup chopped celery (two 8-inch ribs)

½ cup chopped green pepper (half a medium green pepper)

¾ cup diced red onion (1 small onion)

1 can Goya red kidney beans (15.5 oz)

2 cloves garlic minced

½ cup water

Spice blend:

½ Tbsp vegetable or canola oil

2 bay leaves

½ tsp ground black pepper

½ tsp dried thyme

¼ tsp paprika

Final Additions:

8 oz andouille sausage (quartered lengthwise, then cut into ½ inch slices)

2 cups chicken stock

1 can Goya pink beans (15.5 oz)

¼ tsp salt

2 tsp apple cider vinegar

Garnish:

2 Tbsp chopped green onions for garnish

RICE INSTRUCTIONS:

Rinse the rice under water to get rid of excess starch, then strain.

Place it in a rice cooker, add 2 cups water, butter, and salt, and cook until done.

If you don’t have a rice cooker, place strained rice in a non-stick pot, add 2 cups of water, butter, and salt, and bring it to a boil on high heat. Once it comes to a boil, reduce the heat to low, stir, and allow the rice to simmer for 20 minutes with the lid on.

RED BEANS INSTRUCTIONS:

In a nonstick pot, cook the bacon on medium heat until browned and almost fully rendered, then add the celery, green pepper, and onion and cook until translucent.

Turn off the heat, then add the garlic and 1 can of Goya red kidney beans to lower the temperature of the mixture.

Transfer this mixture into a blender or food processor, add ½ cup of water, and blend until it becomes a puree.

In the same nonstick pot, add ½ tablespoon of vegetable oil and the spices. Bloom the spices on medium heat for 30 seconds.

Add the andouille sausage and cook for another minute.

Add 2 cups chicken stock, 1 can of Goya pink beans with liquid, ½ tsp salt, and the holy trinity puree. Simmer for 20 minutes with the lid on. You want to use pink beans here because they have thinner skins and are easier to cook.

Before turning off the stove, splash the mixture with 2 tsp apple cider vinegar.

Serve over the cooked rice and garnish with chopped green onions.