Red Beans and Rice

Name: Red Beans and Rice
Ingredients: 2 tablespoons olive oil; 1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds; 1 onion, chopped; 4 garlic cloves, chopped; 3 14 1/2- to 16-ounce cans kidney beans; 1 cup canned low-salt chicken broth; 1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper; 3 cups cooked rice

8 ingredients

6 steps

Ingredients

2 tablespoons olive oil
1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds
1 onion, chopped
4 garlic cloves, chopped
3 14 1/2- to 16-ounce cans kidney beans
1 cup canned low-salt chicken broth
1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper
3 cups cooked rice

Directions

1

Heat olive oil in heavy large Dutch oven over medium heat.
2

Add sausage, onion and garlic and saute until onion is brown, about 15 minutes.
3

Mix in kidney beans with their juices, broth and Creole seasoning.
4

Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
5

Divide cooked rice among large shallow soup bowls.
6

Spoon bean mixture over rice and serve.