Shortcut Red Beans
Prep Time15 minutes mins
Cook Time30 minutes mins
Author: Leah Porche, Leah Porche, RDN, LDN
Red Beans and Sausage
- 1 lb smoked sausage sliced
- 1 onion diced
- 1 bell pepper diced
- 1 tbsp garlic minced
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tsp granulated garlic
- 2 27 ounce cans Blue Runner Creole Cream Style Red Beans
- 3 bay leaves
Rice
- 3 cups water
- 2 cups jasmine rice or other long grain rice
For the beans and sausage
In heavy bottomed pot cook sausage on medium heat until browned.
Carefully spoon sausage from pot into a bowl, set aside.
Put onions and peppers into pot, cook down until very soft and golden brown (10-15 minutes).
Stir in garlic and cook for another 5 minutes.
Add seasonings, stir to combine.
Add red beans, sausage, and bay leaves.
Simmer for about 20-30, stirring often.
For the rice
While the beans are simmering put the water in a small sauce pan with a tight fitting lid and put on the stove on high heat.
Measure rice into wire sieve and rinse well, until the water runs clear.
When the water comes to a boil add the rice and stir, reduce the heat to low and cover.
Set timer for 15 minutes.
When time is up move the from heat, remove the lid, and gently stir.
To serve
Remove bay leaves.
Plate a scoop of rice, ladle the beans on top.
Optional: serve with cornbread muffins and top with pickled banana peppers or jalapeño slices for an added kick.
