Red Beans and Rice

I can’t believe this recipe isn’t on here already. **Based on Bethany’s comments and trying it myself with different proportions (is that the right word? It sounds wrong), I have updated the recipe. These amounts seem better for my sausage-loving and can-only-eat-so-much boys.

Ingredients:

  • 1 tablespoons olive oil
  • 1 pound fully cooked smoked sausage (i.e., kielbasa), sliced into 1/2-inch-thick pieces
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 (14 1/2-ounce) cans kidney beans, undrained
  • 1 cup low-salt chicken broth
  • 1 teaspoon Creole or Cajun seasoning (or 1/2 teaspoon cayenne pepper)
  • 3 (or more) cups cooked rice

Directions:

  1. In a Dutch oven, heat olive oil. Add sausage, onion, and garlic and sauté until onion is brown, about 15 minutes.
  2. Mix in undrained kidney beans, broth, and seasoning.
  3. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
  4. Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve hot.
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7 Responses

  1. I was just thinking about this recipe last weekend. Yum.

  2. Is this like a main dish or a side dish or either?

  3. We always do it is a main dish. Of course there’s no reason you couldn’t do it as a side dish, but I don’t really know what other main you’d pair it with?

  4. How many servings would you say this makes? 3 cans of beans sounds like a lot!

    • Made it tonight adjust down with only 2 cans of beans instead of 3, and it was just about perfect for our family of 3! (Had maybe 1 serving left over) And it was so yummy and easy!

  5. I’m so glad! Did you adjust everything down or just the beans?

    • Wow, that last post was really garbled. My English is slipping. ;P

      I mostly just adjusted the beans down, and then eyeballed everything else. I don’t know how much 1 lb of sausage is here (horrible at metric conversions), so I just added it til it looked right. Did probably 3/4 cup broth. Everything else I left the same.

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