Spicy red beans and sausage are simmered in a seasoned tomato broth and served over steaming white rice for a filling Southern-inspired meal.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
560 Calories
Recipe Instructions
Step 1
Combine sausage, half the onion, half the green bell pepper, half the jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, Cajun seasoning blend, red pepper flakes, and bay leaf in a large stockpot; Bring to boil and cook, stirring occasionally, until liquid is reduced by half, 15 to 20 minutes.
Step 2
Mix kidney beans, tomatoes, remaining onion, remaining green bell pepper, and remaining jalapeno pepper into the sausage mixture; season with salt. Bring to a boil, reduce heat, and simmer until kidney bean mixture is thickened, 15 to 20 minutes. Remove and discard bay leaf.
Step 3
Spoon 1/2 cup cooked rice into 6 serving bowls; top with kidney bean mixture.
Ingredients
2 cups water
salt to taste
1 bay leaf
2 cubes chicken bouillon
1 (14.5 ounce) can diced tomatoes
3 cups cooked white rice
1 teaspoon red pepper flakes
1 pound smoked sausage, sliced
1 onion, chopped, divided
1 green bell pepper, chopped, divided
1 jalapeno pepper, finely diced, divided
1 tablespoon salt-free garlic and herb seasoning (such as Mrs. Dash®)
1 tablespoon Cajun seasoning blend
3 (16 ounce) cans kidney beans, drained and rinsed
