How we love our red beans and rice!
Everyone knows about gumbo and jambalaya, but somehow this creamy and meat-filled bean dish isn't as widely known.
It's an old Monday tradition in Louisiana and one of my family's favorite comfort food.
When you move out of state, you don't think about all of the small changes that you'll encounter. The snow was expected, but grocery stores carrying completely different brands was surprising.
Of course, all of us Louisiana folks know about Blue Runner canned beans. It's the busy mom/dad must have and went from can to plate in minutes.
Buuuut you can't find Blue Runner in Colorado.
This dish was my first true test to see if I could replicate a family favorite 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). But wowzas I'm proud of this recipe because it's all mine and SUPER DELISH
This dish will be ready in just over an hour, unless of course you have the music blaring and dancing with your dog 💁🏻♀️
Give it a try and let me know what you think of these quick Cajun red beans 😁
Louisiana Red Beans and Rice
- 1 pound ground beef
- 1 pound smoked sausage, sliced into halved discs
- 1 small yellow onion
- ½ green bell pepper (optional)
- 2 cans no salt added dark kidney beans
- 1 small can tomato sauce (8 oz)
- ½ cup chicken broth
- ½ tablespoon Tony's seasoning
- ½ tablespoon hot sauce
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Brown ground beef and chopped sausage in a large 5 quart Dutch oven or pot and then drain grease
- Add finely chopped onion and (optional) bell pepper to pot and cook on medium for another 10 minutes.
- Add the can of tomato sauce and cook down for 5 min while pulsing kidney beans in a food processor for 5-10 seconds. This helps to get that creamy texture that we love in Louisiana 😁
- Add beans and rest of ingredients to pot and then bring the beans to a boil.
- Once boiling for a minute, turn heat to low so that the beans are gently simmering and then cover, leaving a crack.
- Cook for 30-45 minutes, stirring every 10 minutes. The beans will be thick and deep red in color.
- Serve with freshly cooked rice and the best cornbread!