Mouthwatering Monday: Shortcut Red Beans and Rice

Red Beans and Rice

I love foods with Cajun spices even though I was raised in CA and not introduced to them until college. I haven't made Red Beans and Rice in a long while (the proper way takes quite some time), but I got this made in less than an hour. When you have all the ingredients on hand I think this falls into one of those 30-minute-or less recipes. 


  • 2 16oz cans (undrained) kidney beans (I prefer S&W)
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 tablespoon dried parsley
  • 1 teaspoon Cajun seasoning (can also be made from scratch using ingredients you probably already have in your cupboard -- which is what I had to do the other night. Omit or severely reduce the salt if you are watching your sodium intake).
  • 1 pound andouille sausage, sliced (or other sausage, turkey or beef kielbalsa work well too)
  • 2 cups long grain white rice


  1. Prepare rice according to directions. While the rice is cooking ...
  2. In a skillet, heat oil over medium heat. Sautee onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  3. Add sliced sausage and seasonings. Cook about 5 minutes.
  4. Add beans, stir together, cover and simmer for 20 minutes.

If you want more tasty recipes, head over to A Southern Fairytales - Mouthwatering Mondays. The soup this week is going on my must try list.