Red beans and rice

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Red beans and rice


  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon of chili powder 
  • 2 stalks celery, chopped
  • 2 tablespoons garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon thyme
  • 3/4 teaspoon sage
  • 1 tablespoon dried parsley
  • 1 teaspoon Cajun seasoning, more to taste
  • 1 tablespoon sugar
  • 2 teaspoons Beef broth. I use powder.
  • about 4 cups water
  • 2 cans red beans, rinsed- who has all day to wait for dry beans to cook.
  • 1 package of smoked sausage. I used kielbasa- diced.
  • 1 and 1/2 to 2 teaspoons seasoning salt
  • 2 cups hot cooked rice


  • Get your veggies ready : chop the onion, bell pepper, and celery. I like to chop the ends of the celery (so that some of the leaves get chopped also) instead of pulling off the stalks. Whichever way you choose will work!
  • Heat the oil in a large pot over medium high heat. Once it is hot and shimmering, add the chopped onion, bell pepper, and celery. Saute for 6-8 minutes, until the onions start to become translucent.
  • Mince the garlic. In a small bowl, combine cayenne pepper, thyme, sage, parsley, Cajun seasoning, and sugar.
  • Add the garlic and spices to the pot and saute for 1-2 minutes, until the kid’s come and ask what’s for dinner?

  • Add 1 teaspoon of chili powder.
  • Add the cups of water and canned beans . Add the bay leaves.
  • Stir it all together over high heat until it comes to a boil. Turn the heat down to a low simmer, so that it is just barely bubbling. 
  • Cover with a lid and keep it at a low simmer for 30 to 45 minutes . About halfway through the cooktime, either remove the lid or tilt it so that the beans can vent. 
  • 10 minutes before the beans are done, add 1-2 teaspoons salt. Only if needed 
  • Before serving , taste the beans. They should be tender and flavorful
  • . Add more Cajun seasoning to taste. 
  • Remove the bay leaves. 
  • Serve with hot rice. 
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