This Easy Red Beans and Rice with Sausage is a quick version of this classic dish that is prepared in a fraction of the time of traditional methods. This flavorful meal is a fabulous weekday family dinner choice.
This post has been sponsored by Johnsonville®. All thoughts and opinions are my own.
Traditional red beans and rice made with dried beans requires a time commitment most of us aren’t able to make on a busy day. But, by making use of canned red beans and Johnsonville® Andouille Rope Sausage, you can have this comforting classic on your menu any night of the week.
Ingredients
- Look for Johnsonville Andouille Rope Sausage near the packaged meats at Safeway. Johnsonville is better tasting, because it is better made with 100% premium pork, no fillers, and the classic flavors in the Andouille are perfect for this recipe. Click the image below to grab the J4U coupon offer to save $1/1.
- And if Andouille isn’t your speed, there are a variety of other Johnsonville Rope sausage flavors to choose from, like traditional smoked, Cracked Black Pepper Beef or Smoked Turkey Garlic. Check out your local Safeway to find your new favorite.
- Johnsonville has been making high-quality sausage for 75 years, and because they only focus on sausage, you know it’s going to be good.
- Canned kidney beans – either dark or light, or a combination of both.
- I always have a jar of my Kickin’ Cajun Seasoning Mix in my pantry. If you make your own you can easily control the heat level to suit your taste but feel free to use your favorite store-bought mix.
I’ve been a loyal user of the Safeway mobile app for years now. I make a point to scroll the coupon page before I head to the store each week and my phone is in hand on every shopping trip so I can check items off my list.
I’m pleased to say that my Safeway near our new home in Oregon is just as wonderful as the one I used to frequent in California. Having a Safeway within easy driving distance to our new home was a condition our real estate agent was made aware of from the start – no joke! And, I’m happy to say that my new store is less than a 5 minute drive from home, incredibly well-stocked, and filled with helpful, friendly employees.
Instructions
- Cook 1 1/2 cups long grain white rice according to the package directions. While it is cooking, get started on the sausage and red beans.
- Heat the vegetable oil in a Dutch oven. When hot, add the sausage and cook, stirring frequently, until the sausage is lightly browned, about 3 minutes.
- Transfer to a plate and set it aside.
- Add additional oil to the pot, if needed, and add the onion, bell pepper and celery. Cook, stirring occasionally, for about 2 minutes and then add the garlic. Cook, stirring for 1 minute, or until the veggies are tender.
- Stir in the tomato sauce, Cajun seasoning, and Italian seasoning.
- Add the red beans, chicken broth, hot sauce, bay leaves, the browned sausage, and freshly ground black pepper, to taste. Increase the heat under the pot and bring the mixture to a boil, cover, reduce heat and simmer for 10 minutes.
- Uncover and stir the mixture then continue to simmer, uncovered, an additional 10 minutes, or until slightly thickened.
- Remove from heat and let it rest for a few minutes. It will thicken further as it rests.
There is one thing I can depend on with my group here. Any recipe that involves sausage and beans is going to be a hit. And, friends, this super flavorful and exceptionally quick and easy recipe went over in a BIG way.
I served it with my Rustic Sweet Cornbread – such a natural fit!
Easy Red Beans and Rice with Sausage
Ingredients
- 3 cups water
- 1½ cups jasmine long grain white rice
- 1 tablespoon vegetable oil, or as needed
- 13.5 ounce package Johnsonville® Andouille Rope Sausage, cut into ¼-inch slices
- 1 cup diced sweet yellow onion
- 1 bell pepper, diced (I used ½ green and ½ red)
- 2 celery ribs, diced
- 1 teaspoon minced garlic
- 8 ounces tomato sauce
- 1½ teaspoons Kickin' Cajun Seasoning Mix, or your favorite store-bought brand
- 1 teaspoon Italian seasoning
- 3 15-ounce cans dark red kidney beans, rinsed and drained
- 3 cups low-sodium chicken broth
- several dashes of hot sauce, to taste, plus additional for serving
- 2 bay leaves
- freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Add water to a large saucepan and place it over HIGH heat. Once the water comes to a boil, add the rice, reduce heat to LOW, cover the pan and let it cook for 15 to 20 minutes, or until the water has been absorbed and the rice is tender. Fluff with a fork and set aside.
- While the rice is cooking, heat the vegetable oil in a Dutch oven over MEDIUM heat. Add the sausage, and cook, stirring frequently, until sausage is lightly browned, about 3 minutes. Transfer to a plate and set aside.
- Add additional oil to the pot, if needed, and add the onion, bell pepper and celery. Cook, stirring occasionally, for about 2 minutes and then add the garlic. Cook, stirring for 1 minute, or until the veggies are tender and then stir in the tomato sauce, Cajun seasoning, Italian seasoning, red beans, chicken broth, hot sauce, bay leaves, sausage, and freshly ground black pepper, to taste. Increase the heat under the pot and bring the mixture to a boil, cover, reduce heat and simmer for 10 minutes. Uncover and stir the mixture then continue to simmer, uncovered, an additional 10 minutes, or until slightly thickened.
- Remove from heat and let it rest for a few minutes. It will thicken further as it rests.
- Serve with rice garnished with parsley, if desired, with extra hot sauce on the side.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
