Ultimate Red Beans and Rice With Chorizo

sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in fat, while smoked sausage can be more budget-friendly.

white rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious and has a lower glycemic index.

Wash, cut, and prep all vegetables: 3 stalks of celery, 1 bell pepper, and 1 large yellow onion into small to medium dice.

Add all chopped vegetables to a bowl and set aside.

Cut 4 links of chorizo into about 1-inch pieces.

Heat a large heavy bottom pot over medium heat and add a little olive oil.

Add chorizo pieces to the pot and cook for about 4 to 5 minutes on each side until golden and crispy.

Remove cooked chorizo to a separate bowl, leaving the oil in the pot.

Add the diced onions, celery, and bell peppers to the pot with the oil.

Add 1 tablespoon of butter and season with special seasoning and Goya adobo.

Cook the vegetables until they are nice and tender.

Add the cooked chorizo back into the pot, scraping all the flavorful liquid back in.

Stir in 4 cups of chicken broth (or water if preferred).

Add 30 ounces of washed and rinsed red beans to the mixture and stir.

Crush in 2 cloves of fresh garlic and add 2 dry bay leaves.

Season with more adobo, salt, pepper, onion powder, dried basil, and chili powder, then stir well.

Cover the pot and place it in a 275°F oven for about 3 hours.

After 3 hours, remove from the oven and mix 1 tablespoon of cornstarch with 1 cup of water, then add to the beans.

Raise the oven temperature to 350°F and cook for an additional hour.

Before serving, fish out the bay leaves and let the dish sit covered for about 20 minutes to thicken and develop flavors.

Serve the red beans and sausage over white rice and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level: