It appears that quite a few cultures are feeling red beans & rice. The dish is said to be popular in Cajun, Jamaican, Cuban, Puerto Rican and Haitian cuisines. And I've never been to New Orleans, but I'm sure that I could find some delicious Cajun Red Beans and Rice there.
So the big news of my life (other than making red beans and rice) is that we got a PUPPY! She is fascinated when I carry food from my dimly lit kitchen to the front window in our living room to take pictures. One of the many incentives to getting a puppy, other than a lifetime of perpetual happiness, is never having to sweep my floors again.
Dogs are the world's best floor cleaners. They eat everything before it hits the floor, which is nice when you decide to carry a wooden spoon topped with a massive scoop of red bean and sausage from one room to the next with no plate underneath to catch the falling deliciousness. It's like that egg on a spoon relay race that everyone played at field day in elementary school. Ya know what i'm sayin? The game wasn't a strength of mine.
Speaking of races, lately I feel like my husband and I are in competition to see who can get up first in the morning for work and get out the door with the leftovers from the night before. It's this constant internal battle of more sleep or delicious leftovers for lunch.
I've come to the conclusion that husbands eat a lot. The morning after we ate this red beans and rice for dinner, he got to the fridge first and took the last 2 servings of red beans & rice AND he took the last of the roasted sweet potatoes.
How you gonna leave me with no whole grains or starchy vegetables?!
So this here Red Beans and Rice is a lower in saturated fat option than your traditional Red Beans and Rice. It's filled with veggies (celery, bell peppers, onions, tomatoes) and chicken sausage all served a top some fluffy brown rice.
This recipe for Red Beans & Rice is packed with veggies and chicken sausage for a hearty meal. Tweet this
Red Beans and Rice
- 1 green bell pepper, finely diced
- 1 small yellow onion, finely diced
- 1 celery rib, finely diced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1, 14.5oz can tomatoes, crushed
- 1, 14.5oz can red kidney beans, drained and rinsed
- ½ teaspoon chili powder
- ½ teaspoon dried thyme
- 2 teaspoons Cajun seasoning (like Tony Chachere's)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 chicken sausages
- 2 ¼ cups reduced sodium chicken broth
- 1 cup brown rice
- 1 dried bay leaf
Start cooking your rice. In a sauce pan, add chicken broth and bay leaf and bring to a boil. Pour in rice, stir once, reduce heat to a simmer and cover until cooked through.
Cook chicken sausages according to package directions: grill, boil, or bake. Slice and set aside.
Heat olive oil over medium-high heat. Add in bell pepper, onion, and celery. Season with salt and pepper. Cook down for 10-15 minutes, stirring frequently, until veggies are extremely soft and almost melted-like. Add in garlic and stir until fragrant, about 30 seconds. Add in crushed tomatoes, kidney beans, chili powder, dried thyme, Cajun seasoning, salt and pepper. A couple minutes before serving, add in sliced chicken sausages. Remove the bay leaf from the brown rice. Serve the red beans over a scoop of rice.