Kidney beans were the first beans I ever ate. Growing up we ate them in green salads and I always thought it was so funny that they were named after an organ. While I still love them in salads, my favorite way to eat kidney beans is simmered in a tomato-based sauce, jazzed up with a Cajun-inspired seasoning and maybe a bit of andouille, and served atop hot rice. Quick New Orleans-style comfort food for any night of the week.
- 6 oz (2 links) fully-cooked smoked andouille sausage (Recommend: Aidells)*
- 1 tablespoon olive oil
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 small green bell pepper, fine chopped
- 1 tablespoon minced garlic
- 2 teaspoons paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper (less or omit to taste)
- 14.5 oz can fire roasted diced tomatoes with juice
- 2 14.5 oz cans red kidney beans, drained and rinsed
- 1/3 cup water
- 1 bay leaf
- 1/4 cup finely minced fresh parsley
- Cooked rice
*Most smoked sausage is sold in 12-ounce packages. Use what you need for this recipe and consider freezing the remaining for another time. It will keep in the freezer for 3-6 months.
Sliced sausage links into 1/4-inch thick slices.
In a medium saute pan, heat olive oil over medium heat. Once hot, add sausage and cook for about 2 minutes, or until edges begin to brown. Add celery, onion and bell pepper and continue to cook until onion begins to soften, about 5 minutes.
Stir in garlic and spices and cook for 1 minute, stirring constantly. Add tomatoes with juice, kidney beans, water and bay leaf. Bring to a simmer. Cover and continue to simmer over medium-low heat for 10 minutes.
Remove bay leaf. Season to taste with salt. Stir in parsley and serve over cooked rice.