Red Beans and Rice

Jim Thompson

Ingredients

Qty. Item
1 pound fully cooked smoked sausage
3 cans kidney beans
2 tbsp olive oil
4 clove garlic, chopped
1 bulb onion, chopped
1 cup chicken broth
1 tsp Cajun seasoning
3 cups cooked rice

Recipe

Slice the sausage into 1/2 inch thick rounds. Heat the olive oil in a heavy, large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices1, broth and Cajun seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes2. Serve with hot sauce.

  1. For less “digestive distress” only use the juices from one can and drain the other two. Use more chicken broth to make up the liquid difference. ↩︎

  2. Enough time to make some cornbread. ↩︎