If you go down the bayou on a Monday, whether you get a plate lunch at your favorite restaurant or stop in for supper at your Mawmaw’s, you’re probably going to be served red beans and rice. It’s the classic Monday night Cajun meal. But, as a working parent, cooking red beans from scratch on a Monday has been an ongoing struggle for me. I can’t even tell you how many times we ate crunchy beans, or even worse, scorched beans. So, this recipe allows us to have our comforting, favorite Monday night dinner with all the flavor, but without all the struggle.

To start make sure you have these ingredients in the house or on your next grocery list:

I don’t usually buy the mirepoux version, but it’s an even bigger short cut because you can skip the added onions, peppers, and garlic if you want. I like extra veggies in everything. Speaking of which, if you do want to add the extra vegetables but you’re even more strapped for time than I am, you can buy the pre-cut fresh or frozen onions and peppers.

Now that you have your ingredients, get cooking! Start by slicing your smoked sausage, then heat a heavy bottomed pot to medium and add your sausage. Allow it to cook and begin to brown before stirring. This will get the sausage nice and crispy, but will also render some oil to cook your veggies in.

Next, dice your onions and peppers (or grab them out of the fridge or freezer) while the sausage browns. Then, carefully move the sausage into a bowl and add your chopped veggies to the pot.

It may take a little bit of elbow grease and patience, but as the veggies begin to cook and release moisture scrape the bottom of the pot to get all of the flavor from the sausage mixed in.

Allow the veggies to cook for 10-15 minutes, stirring occasionally, until they’re soft and golden brown. While they cook mince your garlic (or use the pre-minced jarred version). When the onions and peppers are cooked, stir in your garlic.

Next, add your seasonings. Another shortcut here would be to use your favorite pre-mixed cajun seasoning and allow the garlic and seasonings to cook for about 5 minutes.

Now you’ll add your two cans of beans, there are few choices out there. I prefer the Original Creole Cream Style from Blue Runner, but you could use the Mirepoix version pictured above, the spicy version, or another brand of red beans. If you don’t have the cream-style in your area you can buy regular canned red beans and give them a good mash as they cook.

The last steps are to add your sausage and bay leaves and allow the beans to simmer, with regular stirring, for 20-30 minutes. If you’ve ever smelled burnt beans you know that is not a mistake you want to make again. Stir!!

While the beans simmer make your rice. I prefer jasmine rice, but any long grained rice will do. I usually make some Jiffy cornbread muffins at this point as well.

Make your plate by adding a generous scoop of rice and ladle the red beans on top. I like mine with pickled banana peppers, but other toppings I’ve seen are hot sauce, extra Cajun seasoning, jalapeño peppers, and mustard (it’s actually really good!). And, I highly recommend a fresh, hot, buttered cornbread muffin on the side! Enjoy!

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