Name: Creole Red Beans and Rice
Prep time: 15 min
Cook time: 3 h
Total time: 4 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 ½ cups chicken or vegetable broth; ½ cup tomato paste; 2 tsp cajun seasoning; ½ cup chopped onion; 4 garlic cloves, peeled and minced; 1 celery stalk, chopped; 1 green bell pepper, stemmed, seeded, and chopped; 1 lb andouille sausage, sliced; 2 (15.5 oz) cans red kidney beans, drained and rinsed; 1 cup basmati rice; 2 tbsp chopped parsley

1

Whisk together 1 1/2 cups broth, 1/2 cup tomato paste, and 2 tsp cajun seasoning in a large measuring cup or bowl.

2

Divide 1/2 cup onion, 4 garlic cloves, 1 celery stalk, 1 bell pepper, 1 lb sausage, and 2 cans beans between two Suvie pans, stirring to combine. Divide broth mixture between the two pans and place in Suvie. Place rice in the Suvie starch pot and insert into the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Enter settings for long grain rice. Fill reservoir, input settings, and cook now or schedule. Bottom Zone: Slow Cook on Low, 3 hours. Top Zone: Slow Cook on Low, 3 hours.

3

After the cook, remove pans from your Suvie. Season bean mixture with salt and pepper to taste. Fluff rice with a fork and divide between 4 bowls. Spoon bean mixture over the rice and garnish with parsley.

Creole Red Beans and Rice

Ingredients

11 Ingredients

Instructions

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