Print

Red Beans and Rice

A close up of a black bowl with red beans and rice topped with chopped green onion.
Print Recipe

This quick and delicious red beans and rice with sausage is a classic Cajun recipe that comes together in under an hour.

Ingredients

Scale
  • 1 pound Spicy Sausage (casings removed )
  • 1 Onion (diced)
  • 1 Bell Pepper (diced)
  • 3 cloves Garlic (microplaned)
  • 2 Bay Leaves
  • 1 teaspoon Thyme
  • 2 teaspoons Creole Seasoning
  • 3 cans Kidney Beans (drained and rinsed)
  • 4 cups Chicken Broth
  • salt and pepper to taste

Instructions

  1. Over medium heat, brown and crumble 1 pound of spicy sausage in a large pot, I used a 6qt dutch oven.
  2. Once cooked through, add 1 diced onion, 1 diced bell pepper, and 3 cloves minced or microplaned garlic. Cook for about 3 minutes until soft.
  3. Add 1 teaspoon thyme, 2 teaspoons creole seasoning, salt and pepper to taste. Stir for a minute before adding in 4 cups broth, 3 cans drained and rinsed kidney beans, and 2 bay leaves.
  4. Reduce heat to low and cook for about 30 minutes. Stir occasionally.
  5. In the last 5-10 minutes of cooking, use the back of your spoon to gently smash some of the red beans. This will help thicken the sauce.
  6. Serve with fresh rice and garnish with green onion.

Notes

Adapted from Camellia’s Red Beans and Rice

Find it online: https://mylifeafterdairy.com/red-beans-and-rice/