Red Beans and Rice is a dish that represents the heart and soul of Louisiana cuisine. This traditional Southern dish is well-loved for its delicious flavors, filling ingredients, and cozy feel. When I found Blue Runner Creole Cream Style Red Beans, I wanted to use them in my recipe. Here’s a story of how I made Blue Runner Red Beans and Rice, with some helpful hints and special things I added to make it good.
Ingredients
For this recipe, I gathered the following ingredients:
- Blue Runner Creole Cream Style Red Beans (2 cans)
- Andouille sausage (1 pound, sliced)
- Yellow onion (1 large, chopped)
- Green bell pepper (1, chopped)
- Celery stalks (2, chopped)
- Garlic cloves (3, minced)
- Chicken broth (4 cups)
- Bay leaves (2)
- Dried thyme (1 teaspoon)
- Cajun seasoning (1 tablespoon)
- Cooked white rice (4 cups)
- Green onions (for garnish)
- Salt and pepper (to taste)
Preparation Steps
Step 1: Preparing the Ingredients
Before diving into cooking, I made sure to have all my ingredients prepped and ready. Chopping the vegetables and slicing the andouille sausage took about 15 minutes. I also minced the garlic and set everything aside.
Step 2: Cooking the Sausage and Vegetables
In a large, heavy-bottomed pot, I heated a tablespoon of olive oil over medium heat. Once hot, I added the sliced andouille sausage, allowing it to brown and release its flavorful oils. This took about 5-7 minutes, stirring occasionally to ensure even browning. After the sausage was nicely browned, I transferred it to a plate lined with paper towels to drain any excess fat.
Next, I added the chopped onions, green bell pepper, and celery to the pot. Sautéing these vegetables in the rendered sausage fat elevated their flavors, creating a fragrant base for the dish. I cooked them for about 8-10 minutes until they were soft and translucent. Then, I added the minced garlic and cooked for an additional minute, just until fragrant.
Step 3: Adding the Beans and Seasonings
With the vegetables perfectly sautéed, I returned the browned sausage to the pot. I then poured in the chicken broth, ensuring the ingredients were well combined. Next, I added the Blue Runner Creole Cream Style Red Beans. The creamy consistency of these beans is what makes this dish so special, providing a rich, velvety texture that’s hard to replicate with other brands.
To enhance the flavors, I added bay leaves, dried thyme, and Cajun seasoning. I brought the mixture to a gentle boil, then reduced the heat to low, allowing it to simmer for about 30 minutes. This simmering time lets the flavors meld together beautifully, creating a deeply satisfying and aromatic dish.
Step 4: Final Touches and Serving
After the simmering period, I tasted the beans and adjusted the seasoning with salt and pepper. The dish had thickened nicely, and the beans were perfectly creamy. I removed the bay leaves and gave everything a good stir.
To serve, I spooned a generous portion of the red beans and sausage over a bed of fluffy white rice. For a pop of color and extra flavor, I garnished the dish with freshly chopped green onions. The combination of creamy beans, spicy sausage, and fragrant rice was divine.
Tips and Tricks
- Quality Ingredients: Using high-quality andouille sausage and fresh vegetables makes a significant difference in the final dish. Don’t skimp on these components.
- Blue Runner Beans: The creole cream style of Blue Runner Red Beans is a game-changer. It saves time without compromising on flavor or texture.
- Simmering Time: Allowing the beans to simmer ensures that the flavors develop fully. Don’t rush this step.
- Adjusting Seasonings: Taste the dish towards the end of cooking and adjust the seasoning as needed. Everyone’s preference for salt and spice can vary.
Conclusion
Preparing Blue Runner Red Beans and Rice was a really fun cooking experience. This dish is easy to make and really tasty, so I think it’s great. Whether you’re experienced at cooking or new to it, this recipe is easy and will make you feel good. I think you should try it – you won’t regret it.
The good smell in your kitchen, seeing your family happy, and feeling good about cooking a great meal make it all worth it. Get ready to start cooking with Blue Runner Red Beans and experience the taste of Louisiana in your own home.
Blue Runner Red Beans and Rice Recipe
Ingredients
- Blue Runner Creole Cream Style Red Beans 2 cans
- Andouille sausage 1 pound, sliced
- Yellow onion 1 large, chopped
- Green bell pepper 1, chopped
- Celery stalks 2, chopped
- Garlic cloves 3, minced
- Chicken broth 4 cups
- Bay leaves 2
- Dried thyme 1 teaspoon
- Cajun seasoning 1 tablespoon
- Cooked white rice 4 cups
- Green onions for garnish
- Salt and pepper to taste
Instructions
Preparing the Ingredients
- Before diving into cooking, I made sure to have all my ingredients prepped and ready. Chopping the vegetables and slicing the andouille sausage took about 15 minutes. I also minced the garlic and set everything aside.
Cooking the Sausage and Vegetables
- In a large, heavy-bottomed pot, I heated a tablespoon of olive oil over medium heat. Once hot, I added the sliced andouille sausage, allowing it to brown and release its flavorful oils. This took about 5-7 minutes, stirring occasionally to ensure even browning. After the sausage was nicely browned, I transferred it to a plate lined with paper towels to drain any excess fat.
- Next, I added the chopped onions, green bell pepper, and celery to the pot. Sautéing these vegetables in the rendered sausage fat elevated their flavors, creating a fragrant base for the dish. I cooked them for about 8-10 minutes until they were soft and translucent. Then, I added the minced garlic and cooked for an additional minute, just until fragrant.
Adding the Beans and Seasonings
- With the vegetables perfectly sautéed, I returned the browned sausage to the pot. I then poured in the chicken broth, ensuring the ingredients were well combined. Next, I added the Blue Runner Creole Cream Style Red Beans. The creamy consistency of these beans is what makes this dish so special, providing a rich, velvety texture that’s hard to replicate with other brands.
- To enhance the flavors, I added bay leaves, dried thyme, and Cajun seasoning. I brought the mixture to a gentle boil, then reduced the heat to low, allowing it to simmer for about 30 minutes. This simmering time lets the flavors meld together beautifully, creating a deeply satisfying and aromatic dish.
Final Touches and Serving
- After the simmering period, I tasted the beans and adjusted the seasoning with salt and pepper. The dish had thickened nicely, and the beans were perfectly creamy. I removed the bay leaves and gave everything a good stir.
- To serve, I spooned a generous portion of the red beans and sausage over a bed of fluffy white rice. For a pop of color and extra flavor, I garnished the dish with freshly chopped green onions. The combination of creamy beans, spicy sausage, and fragrant rice was divine.
