Red Beans and Rice

Michelle Hickey

By
@Chellenay69

This has been a favorite dish my entire life. It is easy and delicious and perfect for chilly weather.


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Comments:

Serves:

10

Prep:

30 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

3 can(s)
kidney beans, canned or one bag dried
3 can(s)
beef or chicken broth
3 c
smoked beef or pork sausage
1 can(s)
rotel tomatoes
1
medium chopped white or yellow onion
2 Tbsp
minced or chopped garlic
1 bunch
chopped green onion

Directions Step-By-Step

1
When I am in a hurry I use canned beans but dried kidney beans work great too. If you choose to use dried - Soak beans overnight in water before cooking. If you choose canned beans simply dump into a large pot.
2
Sautee chopped onions (green and white) and garlic in a Tbsp of olive oil until wilted. Add to beans on medium heat.
3
Slice sausage at desired thickeness. I usually cut them into half inch pieces and add to beans. Add Rotels as the mixture begins to simmer. Season to taste with salt and pepper or cajun seasoning if available.
4
I usually simmer the canned beans for about 45 minutes until done, adding broth is my mixture is too thick as I go. When using dried beans you will have to simmer them for several hours until they are soft. If you find your mixture is too thin you can add a can of refried beans to it to get the proper stew thickness.
5
When your mixture is about 45 minutes from being done begin cooking about 2 cups of white rice and preparing your favorite cornbread recipe. Mine is always Jiffy cornbread mix.
6
When your beans are soft and you have your desired thickness, serve your beans and sausage over rice and enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Cajun/Creole
Other Tag: Quick & Easy
Hashtags: #beans, #stew