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Jessica's Red Beans and Rice
Jessica's Red Beans and Rice
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Savory sausage and spicy red beans in a seasoned tomato broth, served over fluffy white rice for a hearty Southern dish.
Ingredients:
  • salt to taste
  • 1 pound smoked sausage, sliced
  • 1 onion, chopped, divided
  • 1 green bell pepper, chopped, divided
  • 1 jalapeno pepper, finely diced, divided
  • 2 cups water
  • 2 cubes chicken bouillon
  • 1 tablespoon salt-free garlic and herb seasoning (such as Mrs. Dash®)
  • 1 tablespoon Cajun seasoning blend
  • 1 teaspoon red pepper flakes
  • 1 bay leaf
  • 3 (16 ounce) cans kidney beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 3 cups cooked white rice
Instructions:
  • In a large stockpot, mix together the sausage, remaining onion, remaining green bell pepper, remaining jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, Cajun seasoning blend, red pepper flakes, and bay leaf. Bring to a boil and simmer for 15 to 20 minutes until the liquid is reduced by half, stirring occasionally.
  • Combine kidney beans, tomatoes, remaining onion, green bell pepper, and jalapeno pepper with the sausage mixture. Season with salt. Bring to a boil, then simmer until the kidney bean mixture thickens (about 15-20 minutes). Don't forget to remove and discard the bay leaf before serving.
  • Divide 1/2 cup of cooked rice evenly among 6 serving bowls, then generously spoon the kidney bean mixture over the rice.

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