Cajun Red Beans and Rice | Simple Red Beans and Rice Recipe

Cajun Red Beans and Rice

There is just something about cold weather and a big pot of beans. There are many bean recipes, but one of my very favorites is red beans and rice. We had the opportunity to lived in New Orleans for several years and the flavors in this dish are so robust and delicious - I love a big bowl of beans and rice up here in cold Winter day. One of our favorite unhealthy guilty pleasures is a trip to Popeye’s when we go to Philadelphia – love their version of red beans and rice as well!!

For this meal we put on a little NOLA Jazz and got ready for a warmup! The traditional red beans and rice recipes start with lard or bacon fat and if I was in Nawlins' I would totally indulge in the traditional, but when making it at home, we do modify the recipe to make it a little healthier.

It isn’t difficult to prepare and is certainly well worth it. This is another meal that I had to make sure had enough leftovers as we both wanted to have some for lunch the next day!

Ingredients:

1 Tablespoon vegetable or olive oil
3 cans dark red kidney beans, drained and rinsed (or you can soak and cook them from dried)
2 cups chicken or vegetable stock
2-3 cloves garlic, minced
1 cup red onion, chopped
1 cup celery, chopped
1 14 oz turkey smoked sausage, cut in slices
1 link of Andouille sausage, cut into slices
2-3 Tablespoons Salt Free Cajun Seasoning (more or less to taste)
1/2 teaspoon Worcestershire sauce
2 Bay Leaves
Tobasco or your choice of hot sauce
2-3 green onions, chopped
3 cups cooked rice - tradition is white rice, but you can use brown.

Directions:

In a dutch oven or deep saucepan, saute the red onion, garlic and celery until cooked and slightly transparent.
Add sausages and cook until meat is cooked through.
Add 2 of the 3 cans of beans. Stir and smash beans until they are heated through. Smashing the beans gives the creamy texture to the dish - you a potato masher - it works great!
Add chicken or vegetable broth and boil about 10 minutes until stock starts to reduce.
Add remaining can of beans, Salt Free Cajun Seasoning, Worcestershire sauce, and bay leaves
Turn heat to low and let beans simmer about 2 hours
Garnish with Tobasco, to taste, and green onions and serve over 1/2 cup rice (each serving)

Serves: 6

Nutritional Information: (per serving)

Calories 540
Protein 34g
Carbs 73g
Fat 13g
Sat Fat 4g
Trans Fat 0g
Fiber 22g
Sodium 1093mg
Sugar 3g

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