dutch oven red beans and rice

Dutch Oven Read Beans and Rice

camping dutch oven recipes ebook
Yield: 6

Dutch Oven Red Beans and Rice

dutch oven red beans and rice

This southern classic, Red Beans and Rice, full of rich and smokey flavor is perfect for those chilly evenings while camping. Pour this over your favorite rice for a hearty meal that will warm your bones.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 3 15oz cans red beans
  • 2 tablespoons olive oil
  • 14 ounces andouille sausage, cut into 1/4-inch slices
  • ½ tablespoon butter
  • 1 large yellow onion, diced
  • 2 celery ribs, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 6 cloves garlic minced
  • 1 teaspoon salt or to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ⅛ teaspoon ground cayenne red pepper, or to taste
  • Freshly ground black pepper, to taste
  • 6 to 7 cups low sodium vegetable broth, (you can also use chicken broth)
  • 2 bay leaves
  • ½ cup chopped fresh parsley plus more for garnish
  • Fresh green onions chopped, plus more for garnish
  • 1 ½ cups long grain brown rice or white rice, cooked according to the directions on the package

Instructions

  1. Prepare coals and preheat Dutch oven, add oil
  2. Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently.
  3. Remove sausage from pot and set them aside.
  4. Add butter to the pot and melt.
  5. Stir in the onions and cook over medium heat for 3 minutes, or until starting to soften.
  6. Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter, if needed.
  7. Stir in garlic and cook for 15 seconds.
  8. Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.
  9. Pour in vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
  10. Add bay leaves.
  11. Bring mixture to a boil.
  12. Reduce heat to low; cover and simmer for 45-60 minutes.
  13. Add 1 cup cooked rice to mixture
  14. Remove 1 cup of beans to a bowl; mash the beans with the back of the fork, and then return to the pot; stir.
  15. If mixture is too thick, add up to 1 cup water.
  16. Taste for salt and seasonings, and adjust accordingly.
  17. Stir in parsley and green onions and cook for 5 more minutes.
  18. Remove from heat.
  19. Serve over cooked rice.

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Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 569Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 32mgSodium 1484mgCarbohydrates 77gFiber 14gSugar 12gProtein 24g

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