Red beans and rice with smoked sausage
A New Orleans Monday-night classic: creamy, smoky beans spooned over rice.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Kielbasa11 oz
- Kidney beans (can)2 cans
- Long-grain white rice11 oz
- Yellow onions5 oz
- Bell peppers1 bell pepper
- Garlic3 cloves
- Vegetable bouillon cubes1 cube
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning, paprika. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Slice the smoked sausage into coins and fry in a large pan with a teaspoon of oil over a medium heat for 5 minutes, until browned at the edges.11 oz kielbasa
- Chop the onion and pepper, crush the garlic and add them to the pan with a teaspoon of paprika, a teaspoon of dried thyme and a pinch of chili flakes. Cook for 6 minutes until soft.5 oz yellow onions1 bell pepper3 cloves garlic
- Drain the kidney beans and add them with the crumbled bouillon cube and 1¾ cups of water. Simmer for 20 minutes, then crush some of the beans against the side of the pan so the sauce turns creamy.2 cans kidney beans1 cube
- Meanwhile cook the rice following the pack instructions. Spoon the beans and sausage over the rice.11 oz long-grain white rice
Let the sausage get properly dark at the edges before adding anything else. That browning flavors the whole pot.
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