Shortcut Red Beans and Rice
Servings: 6
Ingredients
- 1 lb smoked sausage beef, sliced or diced
- 1 Tb butter
- 1 medium onion diced
- 4 stalks celery diced
- 1 bell pepper diced, seeds removed (any color)
- 3 cloves garlic minced
- 3 cans kidney beans 15 oz. each, rinsed and drained
- 1 can fire roasted diced tomatoes 15 oz.
- 1 can tomato sauce 15 oz.
- 1 Tb Creole seasoning
- 2 teaspoon paprika
- ½ teaspoon hot paprika optional
- 1 c beef broth see note
For Serving
- 3 c rice cooked according to package directions
- favorite hot sauce optional
Instructions
- To begin, sauté the smoked sausage and butter in a Dutch oven or other soup pot. Cook until the sausage is browned. About 10 minutes. Use a slotted spoon to remove the browned sausage to a dish and set aside for now.
- Sauté the diced onion, celery, and bell pepper in the drippings until they are just tender. About 10 minutes.
- Add the kidney beans, Creole seasoning, garlic, paprika, hot paprika, and beef broth. Add the sausage back in. Stir well.
- Bring to this all to a boil, reduce the heat, and simmer 10-15 minutes.
- Serve with cooked rice and a little hot sauce if you're feeling spicy.
- Enjoy!
Notes
You can add additional chicken broth to thin this a little if you want it more of a soup consistency.
See This Recipe:
https://cosmopolitancornbread.com/shortcut-red-beans-and-rice/Equipment Used
- slotted spoon
- dish
Nutrition
Calories: 609kcal | Carbohydrates: 81g | Protein: 17g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 975mg | Potassium: 434mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1282IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 2mg
