Easy Red Beans and Rice with Sausage
A creamy, hearty dish of red beans infused with flavorful sausage; perfect for meal prep and busy families.
Ingredients
Main Ingredients
- 1 cup Jasmine long grain white rice Provides a fluffy base that absorbs all the delicious flavors.
- 1 tablespoon Vegetable oil Helps to sauté the vegetables.
- 12 ounces Fully cooked rope sausage Adds smokiness and heartiness to the dish.
- 1 medium Diced sweet yellow onion Brings sweetness and depth.
- 1 medium Bell pepper Adds crunch and nutrition.
- 2 ribs Diced celery Offers a subtle earthiness.
- 3 cloves Minced garlic Enhances the overall aroma.
- 1 cup Tomato sauce Provides creamy texture and tangy flavor.
- 1 tablespoon Kickin' Cajun Seasoning Mix Spices up the dish with heat.
- 1 teaspoon Italian seasoning Rounds out the flavor profile.
- 15 ounces Red kidney beans High in protein and fiber.
- 2 cups Low-sodium chicken broth Provides moisture and depth of flavor.
- to taste Hot sauce Adjust to your heat preference.
- 2 leaves Bay leaves Infuses herbal notes.
- to taste Freshly ground black pepper Adds warmth and depth.
- 1/4 cup Chopped fresh parsley leaves Adds freshness.
Instructions
Preparation
- Gather all ingredients on your countertop.
- Dice the onion, bell pepper, and celery.
- Slice the sausage into ¼-inch rounds.
- Rinse and drain the red kidney beans.
Cooking
- In a large pot over medium heat, add one tablespoon of vegetable oil.
- When the oil shimmers, add the diced onion, bell pepper, and celery. Sauté for 4-5 minutes until soft.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the sliced sausage, stirring frequently for about 3-4 minutes until lightly browned.
- Pour in the tomato sauce, Kickin’ Cajun Seasoning Mix, and Italian seasoning, mixing well.
- Next, add the rinsed beans, chicken broth, bay leaves, and several dashes of hot sauce.
- Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
Serving
- After 10 minutes, remove the bay leaves and season with freshly ground black pepper.
- Fold in chopped parsley for freshness.
- Serve warm, optionally with extra hot sauce for heat enthusiasts.
Notes
This dish is perfect for meal prep. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.