Shorty's Red Beans and Rice – Easy style. Great recipe for Shorty's Red Beans and Rice – Easy style. Quicker version of traditional red beans and rice. Classic Cajun dish traditionally served on Mondays.

Shorty's Red Beans and Rice - Easy style Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions. Stir in the beans and their liquid, garlic and ham hock. This is the best red beans and rice I have ever had, hands down. You can cook Shorty's Red Beans and Rice – Easy style using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Shorty's Red Beans and Rice – Easy style

  1. You need 1 of Green Bell Pepper – diced.
  2. You need 3 (15.5 oz) cans of Red Beans (rinsed and drained). The cans should be labeled Red Beans (not kidney beans)… Sometimes smaller groceries won't carry this kind of canned bean. You can always substitute dry Red beans (prepped) and use broth instead of water.
  3. It’s 4 cloves of garlic – minced.
  4. You need 3-4 stalks of celery – diced.
  5. You need 1 of onion – diced.
  6. You need 1 lb of Andouille Sausage.
  7. Prepare 1/2 teaspoon of Cayenne pepper.
  8. You need 1 of bay leaf.
  9. You need 1/4 teaspoon of rubbed sage.
  10. It’s 1/2 teaspoon of cumin.
  11. It’s 2 cup of water.
  12. It’s 2 teaspoons of Hot sauce (Tabasco or similar) or to taste.

So flavorful and easy to make. I've been to New Orleans four times and have never had red beans and rice that compare. Side note, if you can get your hands on it, savannah sausage andouille is fantastic. The only other that I think compares is Registers in the panhandle of FL.

Shorty's Red Beans and Rice – Easy style step by step

  1. Preheat oven to 350F.
  2. Dice up onion, bell pepper, and celery into bean-sized bits as indicated above.
  3. Brown andouille sausage over medium/high heat in a separate pan. Should be slightly browned and crispy when done.
  4. Sauté vegetables in olive oil over medium heat. Add garlic half about 5 minutes after beginning to sauté. Continue to sauté until the onions are translucent but not brown..
  5. Add water to sautéed vegetables..
  6. Add rinsed and drained red beans to the vegetables and broth.
  7. Add cumin, cayenne, and bayleaf to vegetable mixture.
  8. Bring bean/veggies to a simmer.
  9. After the beans come to a simmer, add a smidgen of water (2 tbsp) to the pan with the fried andouille. Then pour the browned andouille and the juice into to the beans..
  10. Place your pot of beans covered into the oven on 350F for 45 minutes. Consider starting the rice while this is in the oven.
  11. Begin cooking rice of your choosing (white and plain brown are tastey choices).
  12. Optional method to thicken the beans: 10-15 min before done cooking, scoop 1/2 cup of the broth into a cup. Add 1 tablespoon of corn starch, and dissolve in the liquid. Pour back into the pot and allow to cook remaining time..
  13. Serve over rice of your choosing.

Melt butter in a skillet over medium heat. Stir in onion and green bell pepper, and cook until tender. Stir in sausage, and cook until evenly browned. Mix in beans and tomatoes, and continue cooking until heated through. This particular version of red beans and rice comes together quick and easy thanks to using canned beans and andouille sausage.

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