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Ridiculously Easy Red Beans and Rice

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If you love red beans and rice, but are like me and tend to forget to soak those pesky dried beans overnight…..this is the recipe for you.  My solution to that problem is – I use canned red beans instead. Let me assure you it still tastes just as good.  Honestly, for me it actually makes it even better, because it becomes a quick meal to prepare (which is a definite bonus – for me and my somewhat impatient tendencies).  Add to this, my children actually fight for any bit of it that is left in the pan, and there are never any leftovers to be seen.  This one is truly a winner!  If you are still skeptical about the greatness of this recipe…….go on and give it a try.   You won’t be disappointed.

Ingredients:          Yield: 6 servings

3-4 slices bacon, cooked and grease reserved in the pan

1/2 cup ham, chopped

1 cup smoked sausage, chopped

1/2 cup onion, finely chopped

1/2 cup green pepper, finely chopped

1-2 celery stalks, finely chopped

2 cloves garlic, minced

3 tablespoons flour

3 cups chicken stock

2 bay leaves

1-1/2 teaspoon Cajun seasoning

1/2 teaspoon cayenne

1 teaspoon thyme

1 teaspoon parsley

2 (16 oz.) cans of dark red kidney beans, drained

3 cups white rice (prepared in a rice cooker or by your usual method)

salt and pepper to taste

 

Directions:

Cook bacon in a large deep pan.  Remove once cooked and crumble. Keep the grease in the pan to use for cooking.

Cook the onions, pepper and celery in the bacon grease for a few minutes over medium-low heat.

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Add the ham to the pan and cook to get a little color on both sides.

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Then add the garlic and the sausage. Cooking a few minutes more.

Sprinkle the Cajun spice, cayenne, thyme, parsley over the top.

Stir in the flour, and allow to cook an additional couple minutes.

Slowly add the chicken stock in cup by cup.

Then add the bay leaves, red beans, and crumbled bacon.

Allow to simmer, and thicken for 20-30 minutes. Stirring occasionally.

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Salt and pepper to taste.

Remove bay leaves.

Serve over prepared white rice.

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Enjoy!

~Sarah

 

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