Louisiana Red Beans and Rice

~cheaters version~

How I love my red beans and rice! It’s a Monday tradition in Louisiana and a family favorite.

When you move out of state, you don’t really think about all of the small changes that you’ll encounter. The snow was expected, but the grocery stores carrying completely different brands did not come to mind. 

Of course, all of us Louisiana folks know Blue Runner beans. It’s the busy mom/dad must have, and honestly, those were my favorite meals. Straight out of the can with a little fresh flavors added, buuuut you can’t find that in Colorado. 

How to cook “real” red beans takes a lot more time, like close to a full 24 hours long. Maybe I’ll write out a recipe for that soon, but for right now I’ll show you how to make a red beans and rice dish that will be ready in an hour (or hour and half if you have the music blaring and dancing with your dog) 

So here was my first true test to see if I could replicate what my family has made countless times without the main ingredient- Blue Runner New Orleans Red Beans! 

Just like most Cajun recipes there are hundreds of different variations of red beans- so if you don’t like mine there are other options (losers)

Starting off, we’ll brown the ground beef, crumbling while cooking. Once browned, I remove the ground beef to drain any grease and add in chopped smoked sausage (1/2 in slices, halved) and sear for 7-10 min to brown. Remove sausage from pot and pat off any excess grease remaining on both the sausage and the pot. 

Now for the flavor! Add 1/2 chopped yellow onion and green bell pepper. Lower your fire to low-medium and splash a little water to help your browned flavor crumbles (technical terminology) lift from the pan. Make sure to cook all of this down until your onions are translucent.

Add the sausage and ground beef (free of grease) to the veggies and then add one can of tomato sauce and stir to combine, let cook for 5 min on a low-medium fire while…

how cute is this gadget?!

Open 2 cans of dark kidney beans with no salt added- make sure you get no salt added!! I pulse my beans in a food processor (juice included) for 5-10 seconds to break up at least half of the beans. Add those beans to the pot and stir to fully incorporate. 

Add 1/2 cup of chicken stock, 1/2 tablespoon of Tony’s Chacheres and hot sauce, 1 teaspoon of each salt, chili powder, and minced garlic, and stir together. 

Get mixture to a boil and then turn fire to low and cover completely cooking for 30 min. Stirring every 5-10 min. 

c’est bon!!

Serve with fresh cooked rice and the best cornbread!

  • 1 lb ground beef
  • 1 lb smoked sausage 
  • 1/2 onion
  • 1/2 green bell pepper
  • 2 cans no salt added dark kidney beans
  • 1 small can tomato sauce
  • 1/2 cup chicken stock
  • 1/2 tbs Tony’s seasoning 
  • 1/2 tbs hot sauce
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp minced garlic
  1. Brown ground beef in large 5 quart pot, crumbling, then remove and drain grease
  2. Add chopped smoked sausage to pot and sear for 7-10 min. Remove from pot and also remove grease
  3. Add chopped onion and bell pepper to pan and sauté on a low-medium heat for 10-15 min or until onions are translucent 
  4. Add back in meats and can of tomato sauce, cook down for 5 min while pulsing kidney beans in a food processor for 5-10 seconds. 
  5. Add beans and rest of ingredients to pot and stir to incorporate and raise fire to medium. 
  6. Bring to boil then turn fire to low and cover completely
  7. Cook on low for 30 min, stirring every 5-10 minutes. 
  8. Serve with fresh cooked rice and cornbread! 

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