Nothing quite takes off the chill of winter like a pot simmering on the stove, a spicy aroma filling the kitchen, and a warm bowl of rice and beans on the table. Add a nice touch of cajun spice and freezing temperatures will soon be forgotten!
Dre’s Red Beans and Rice is the perfect blend of spice and texture – beans just firm enough to get a solid bite, sausage adding savory bites of flavor and rice just fluffy enough to balance the full dish. Toss in a side of skillet corn bread and your taste buds will thank you.
If you are looking for something to please a wide array of palates and bring some winter time warmth to bellies, don’t look any further!
Sausage Red Beans and Rice
Red Beans and Rice with Sausage and Skillet Cornbread
Ingredients
Instructions
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Heat oil in a soup pot over medium-high heat
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Add onions, bell peppers and celery. Cook 2-3 minutes until they begin to soften.
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Add sliced sausage and cook 4-6 minutes until they begin to brown. Add garlic and cook for 45 seconds.
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Add cajun spice, beans, and 8 cups broth. Stir in bay leaves and bring to a boil.
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Reduce to a simmer, cover, stir every 30 minutes for 2 ½-3 hours.
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While the beans cook, Prepare rice according to bag/box instructions.
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Serve with rice, sprinkle with green onions
Note
- Soaking beans overnight may save you 30 minutes. Canned beans may save you 1 hour. If you boil rather than simmer, may save you 2 hours.
- Any rice will do. Rinse first to keep it fluffy.
- Instead of smashing as you stir, you can scoop out about a cup of beans halfway through, mash them and add them back in.
- Red beans are different from kidney beans. If you can get Camellia red beans, you win! Kidney beans work too, but do not get as creamy as easy.
