Pinto Beans & Dirty Rice Gratin
This Pinto Bean & Dirty Rice Gratin is my homemade nod to the Bojangles combo I’ve loved for years— Cajun pintos bean and dirty rice. Instead of trying to recreate fast food, I brown loose country sausage until it’s deeply caramelized, then fold in beans, cooked rice, and broth before baking the whole thing into a crunchy-topped, one-pan gratin. There’s no cheese, no cream—just sausage fat, good broth, and the crispy bits of rice and bean that form on top as it bakes. It’s simple, hearty, and maybe the most satisfying “complete protein” I’ve ever tasted. Serves 6.
Ingredients
2 teaspoons vegetable oil
1 pound loose breakfast sausage
1 cup diced yellow onion
⅔ cup diced celery
2 teaspoons kosher salt, divided
6 ounces chicken livers, drained and chopped
1 tablespoon minced garlic
2 cups cooked rice
1 ½ cup pinto beans, or one can drained and rinsed
¼ cup chopped fresh parsley
Ground black pepper
1 cup chicken broth
3 tablespoons unsalted butter, cut into cubes
Directions
Preheat your oven to 375•F
In a 12- inch skillet, brown the sausage in the oil until nicely caramelized on one side. Give it a stir and add the onions, celery and a good pinch of the salt. Allow the mixture to cook for about 5 minutes, or until the sausage is cooked through and the vegetables have gone limp and become translucent. Add the garlic and the chicken livers. Give it a stir and cook another 3-4 minutes.
Put the mixture in a large bowl and stir in the rice, beans, parsley, black pepper and remaining salt. Transfer that to a large casserole dish. Pour the chicken broth over top and dot with the butter.
Bake on the middle rack of your oven for 30-40 minutes or until the top is slightly browned.