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Red Beans and Rice

Ingredients

  • 1 16-ounce package dried red kidney beans
  • 2 teaspoons olive oil
  • 1 pound Hillshire Farm smoked sausage
  • 2 celery ribs diced
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic diced
  • 3 bay leaves
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 3 32-ounce containers low-sodium chicken broth
  • cooked white rice for serving
  • green onions for serving

Instructions

  1. Place beans in a large heavy pot. Add water to a couple inches above the beans and bring to a boil. Boil for 1 minute; cover and remove from heat. Let sit for 1 hour. Drain and set beans aside.
  2. In the same hot, heat olive oil over medium-high heat. Add sausage and cook, stirring occasionally, until sausage is browned on all sides. Add in celery, onion, and green bell pepper and cook until softened. Add garlic, bay leaves, cajun seasoning, salt, thyme, and black pepper and cook, stirring, for just a minute. Add in chicken broth and beans.
  3. Bring to a simmer and cook, stirring occasionally, until beans are tender, about 2 hours.