Approximate values estimated by AI
Quick Weeknight Red Beans and Rice
70% authentic · American (Cajun-inspired)
A simplified version of the classic, using canned beans and pre-cooked sausage for a faster, weeknight-friendly meal without sacrificing too much flavor.
Ingredients
- canned red kidney beans2 (15-ounce) cans
- pre-cooked smoked sausage (like kielbasa or andouille)12 ounces
- yellow onion1 medium
- green bell pepper1 medium
- celery stalks2
- garlic cloves2
- chicken broth2 cups
- bay leaf1
- dried oregano1 teaspoon
- creole seasoning1 tablespoon
- saltto taste
- black pepperto taste
- cooked white rice4 cups
- green onionsfor garnish
Steps
- 1
Slice the pre-cooked sausage into 1/2-inch rounds. If desired, brown the sausage in a large pot or Dutch oven over medium-high heat. Remove sausage and set aside.
- 2
Dice the onion, bell pepper, and celery. Mince the garlic.
- 3
Add the diced vegetables to the pot (use drippings from sausage if browned) and sauté until softened, about 5-7 minutes.
- 4
Add the minced garlic and cook for 1 minute more until fragrant.
- 5
Drain and rinse the canned red beans. Add them to the pot along with the chicken broth, bay leaf, oregano, and creole seasoning.
- 6
Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, allowing flavors to meld.
- 7
Return the sausage to the pot. Mash some of the beans against the side of the pot to thicken the sauce.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot over cooked white rice, garnished with chopped green onions.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
