Red Beans & Rice

Lately I’ve been craving some SPICE! Spicy salsa, spicy snacks, spicy Cajun and Asian and Thai….oh my!

This recipe satisfies that craving and is very “back-to-the-basics.” Basic ingredients and basic prep, although the final dish is so NOT basic. The end product is very filling and healthy, fed us for 3 nights, and packs tons of flavor. What’s not to love?

I used smoked turkey sausage in lieu of the andouille to make this a bit less fattening and the flavor didn’t suffer. Or if it did, we didn’t know about it! I was also surprised that the recipe didn’t include any tomato/sauce or paste, but apparently “authentic” red beans and rice doesn’t include any tomato-based ingredients. So, I went with the flow and loved every bite.

Enjoy!

Red Beans and Rice – adapted from Authentic Louisiana Red Beans and Rice on Allrecipes.com


4 cans red kidney beans, drained and rinsed
3 TBS olive oil
1 medium yellow onion, chopped
1 large green pepper, chopped
4 celery stalks, trimmed and chopped
3 cloves garlic, minced
2 bay leaves
1 TBS cajun seasoning
1 lb sausage link (andouille, smoked turkey, etc.) sliced into 1/2-inch discs
white rice (not jasmine), prepared as directed on package

In a large pot, cook onion, pepper, and celery in olive oil over med-high heat for 4-5 minutes until tender. Add garlic and cook an additional minute. Add sausage, seasoning, bay leaves and beans. Simmer for 30 minutes and remove bay leaves. Serve alongside white rice.

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This entry was posted in Main Dish, Sausage/Pepperoni, Uncategorized. Bookmark the permalink.

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