This is a quick version of Red Beans and Rice that uses canned beans instead of dried.
Have you noticed that most of my recipes are the quick versions of something that would normally take 2 days to make?? (I'll make/blog Miss Annette's, my mom's friend from Louisana, recipe some weekend when I have time.)
Adapted from Epicurious recipe.
Oh I just now saw that the original recipe said to add in the juice from the beans! Oops! Next time I won't drain them and see how it turns out. But it doesn't have tomatoes...so I would maybe drain the tomatoes a little or use less chicken broth.
- Olive Oil
- Sausage (Andouille, Smoked Sausage, or Kielbasa), sliced into half-moons or discs
- Cajun or Creole seasoning
- 1 Onion
- Green Pepper (I didn't have one on hand and didn't want to go to the store for just 1 pepper, so I omitted)
- 3-4 cloves Garlic
- 1 can diced tomatoes
- 2 cans Red Beans - drain and rinse them
- 1 cup Chicken Broth
- Rice for serving
- In a 4-5 quart sauce pan, cook the sausage until it gets brown.
- Add in onion, celery, pepper and garlic until the veggies are soft. Season with cajun seasoning.
- Add in tomatoes, red beans, and broth. Simmer for 30-45 minutes, or longer.
- Serve over rice
I served this with a simple side salad and crackers. You could make a fancy salad and some garlic bread to make it suitable for company.