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

4.4

(119)

www.epicurious.com

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Servings: 6

Author : Sandi Nelson

stew cajun and creole sausage

Ingredients

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2 tablespoons olive oil1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds1 onion, chopped4 garlic cloves, chopped3 14 1/2- to 16-ounce cans kidney beans1 cup canned low-salt chicken broth1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper3 cups cooked rice

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Instructions

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Step 1

Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.

Step 2

Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.