Confession: I’m pretty sure we have about 50 canned goods in our pantry at the moment.
Not even lying.
And with the impending move, I decided it is probably in our best interest to start eating that down. Luckily, between chana masala and today’s red beans and rice, I’ve already made a pretty good dent on the supply.
Louisiana Red Beans & Rice
- 3 15-ounce cans kidney beans, drained and rinsed
- 2 Tbls olive oil
- 1 large onion, chopped
- 2 red bell pepper, chopped
- 2 cloves minced garlic
- 1/2 teaspoon cayenne pepper (scant)
- 1 teaspoon dried thyme
- 1/4 teaspoon dried savory
- 1 tablespoon dried parsley
- 1 teaspoon Creole seasoning
- 5 chicken sausage, sliced
- 4 cups chicken broth
- 1 1/2 cups long grain white rice
- 3 1/2 cups water
- In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, in olive oil for 3 to 4 minutes.
- Stir beans and sausage into vegetables. Season with cayenne pepper, thyme, savory, parsley, broth, and Creole seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 1 hour.
- Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
This totally got me craving gumbo and jambalaya so don’t be surprised if you see those in the next few weeks!