Recipe: Easy Red Beans and Rice
We decided to eat at home last night. I threw together this quick version of Red Beans and Rice. It really is pretty good - especially for the time and effort expended. If you have the spices already on hand, it's inexpensive, too! Serve with garlic bread or corn muffins.
Easy Red Beans and Rice
1 (16 ounce) package Lite Cajun-style sausage, sliced in 1/4" slices
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15 ounce) cans canned kidney beans, drained
1 (16 ounce) can chicken broth
2 bay leaves
1/4 teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper, to taste
2 cups water
1 cup uncooked rice
In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green
pepper and garlic; sauté until tender. Pour in beans and broth; add bay leaves. Season
with cayenne, Cajun seasoning, salt and pepper. Cover and simmer for 20 minutes, while rice is cooking.
Add rice and water to sauce pan; stir. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Remove 1/2 cup of beans from pan. Mash with a fork and return to pan. Simmer a few minutes.
Serve beans over rice.
If you like tomatoes in your red beans and rice, you can add a can of stew tomatoes or tomato sauce when you add the broth.
For ease and speed:
Use frozen chopped onions and peppers.
Use jarred garlic.