Print Recipe
 California Blonde Rice & Red Beans
Chef’s note: I like to add fresh sliced scallions, diced peppers, fresh oregano, or cilantro on top. It’s also really good wrapped in a tortilla with cheese.
Servings
servings
Ingredients
  • 1½ cups California Blonde
  • 1 cup dried red beans (soak in water overnight, then rinse and pick for stones)
  • 4½ cups water or vegetable or chicken stock
  • ¾ cup diced white onions
  • 1 lb. bulk hot or sweet Italian sausage
  • 2 cloves fresh garlic, minced
  • Sea salt to taste
  • Ground black pepper to taste
  • 2½ cups peeled, seeded, and chopped tomatoes
  • 1 tbsp. ground cumin
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • ½ bunch chopped cilantro (or 2 tbsp. chopped fresh oregano)
Servings
servings
Ingredients
  • 1½ cups California Blonde
  • 1 cup dried red beans (soak in water overnight, then rinse and pick for stones)
  • 4½ cups water or vegetable or chicken stock
  • ¾ cup diced white onions
  • 1 lb. bulk hot or sweet Italian sausage
  • 2 cloves fresh garlic, minced
  • Sea salt to taste
  • Ground black pepper to taste
  • 2½ cups peeled, seeded, and chopped tomatoes
  • 1 tbsp. ground cumin
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • ½ bunch chopped cilantro (or 2 tbsp. chopped fresh oregano)
Instructions
  1. Brown sausage over medium heat in a heavy-bottom pot or Dutch oven. Check on amount of rendered fat and remove if needed, leaving some for sautéing.
  2. Add onions, peppers, and garlic. Cook until tender.
  3. Add beans, stock or water, salt, cumin, and ground black pepper. Simmer for 1 hour.
  4. Add rice, tomatoes, and any extra liquid. Bring to a boil.
  5. Cover and simmer for 30 to 45 minutes.
  6. Check tenderness of the beans and rice. If not tender enough, turn off heat and leave covered for another 15 to 20 minutes.
  7. Fold in cilantro or oregano.