Beans and rice, rice and beans. It’s a frugal combination that often gets a bad rap. By adding some sausage and spices, this red beans and rice recipe is anything but dull. It’s a simple take on a Cajun classic that is packed with flavor. Here’s how we make it:
Simple Red Beans and Rice
2 cans red kidney beans, drained
1 can petite diced tomatoes, undrained (check out the Muir Glen coupon HERE)
1 large onion, diced
1 green pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
2 Tbsp. olive oil
1 lb. pre-cooked Andouille sausage (or any kind of ring sausage that you like – this is where the flavor comes from, so pick a spicy sausage)
Season with any Cajun spice blend (we use Emerill’s) or 1/2 tsp. oregano and 1 tsp. thyme
In a large skillet, saute the onion, green pepper, and celery (this is known as the “trinity” in Cajun cooking) in olive oil until translucent. Add the garlic and saute again. Add sausage slices, tomatoes and seasoning. Stir until hot. Serve over rice.
Since my husband and I prefer our red beans and rice with a kick, we also add Louisiana Hot Sauce (red pepper seasoning). Our kids prefer it without the hot sauce.
We make something like this but in a simpler form. Instead of the tomatoes, peppers and onions I just use salsa. quick, easy and so tasty!
We use dry red beans and a can of Rotel tomatoes instead of all of the fresh veggies. It’s way easier and very good!