Weeknight Red Beans and Rice: Quick and Delicious!

Welcome to my West Virginia kitchen!  Are you craving a hearty, comforting meal, but are short on time?  My Weeknight Red Beans and Rice Recipe is the perfect solution!  

Using canned kidney beans, this dish comes together quickly and effortlessly, making it ideal for busy weeknights.  Follow my easy steps and enjoy a flavorful, satisfying meal in no time!  I can't wait to share it with you so...

Let's Get Started! 

WHY YOU'LL LOVE THIS RECIPE:

Red beans and rice is a classic southern dish that's rich in flavor and history.  Traditionally slow-cooked, my version speeds things up by using canned kidney beans, allowing you to enjoy this delicious meal even on the busiest of nights.  

INGREDEINTS:

For this Weeknight Red Beans and Rice Recipe you will need to gather and few simple ingredeints:

• 2 (15 oz) cans of Red Kidney Beans
• 2 (15 oz) cans of Diced Tomatoes
• 1 Onion, diced
• 1 Green Bell Pepper, diced
• 2 cloves of Garlic, minced
• 2 links of Smoked Sausage, cut into half moons
• 1 tsp. Oregano
• 1/2 tsp. Cajun Seasoning
• 2 c. rice
• 4 c. water (or chicken broth for more flavor)

STEP-BY-STEP INSTRUCTIONS:

1. Prepare the Rice:  Cook the rice according to the package instructions.  Set aside once done.  
2. Brown the Smoked Sausage:  in a large pot, add a little olive oil and allow it to get hot.  Add the smoked sausage to the pan and cook until browned, about 5-7 minutes. 
3. Sauté the Vegetables:  In the same pot, add the onion, bell pepper, and garlic.  Sauté until softened, about 5 minutes.  
4. Add the Spices and Beans:  Stir in the beans, oregano, and Cajun seasoning.  Cook for 1 minute to release the flavors.  
5. Simmer:  Add the diced tomatoes and pour in the chicken broth and water.  Bring to a simmer and let cook for 30 minutes, allowing the flavors to meld together.  Season with salt and pepper to taste.  
6. Serve:  Serve the red beans over a bed of rice.  Garnish with sliced green onions.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS:

• Adjusting Spice Levels:  If you prefer a milder dish, omit the cayenne pepper.  For extra heat, add more cayenne or a splash of hot sauce.  
• Vegetarian Options:  Skip the sausage for a vegetarian version.  You can also use vegetable broth instead of chicken broth. 
• Leftovers:  This dish reheats well.  Store in an airtight container in the refrigerator for up to 3 days.  

FREQUENTLY ASKED QUESTIONS (FAQS):  

Can I use other types of beans?

Yes, you can substitute kidney beans with blavk beans, pinto beans, or even chickpeas if you prefer.  

Can I make this dish ahead of time?  

Absolutely!  This dish tastes even better the next day.  Simply reheat on the stove or in the microwave.  

What can I serve with Red Beans and Rice?

This dish is a complete meal on its own, but you can serve it with cornbread, a green salad, or steamed vegetables for a more balanced meal.  

My Weeknight Red beans and Rice Recipe is a quick and delicious way to enjoy a classic Southern dish.  With simple ingredients and easy steps, you can have a comforting meal on the table in no time.  Give it a try and make weeknight dinners stress-free and tasty!  

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~