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Chuck's Weekday Red Beans & Rice

Chuck's Weekday Red Beans & Rice

Posted by Chuck Cantrell on Mar 18th 2019

Red Beans and Rice is usually a weekend dish for me. It takes time, and its worth it for sure, but on weekdays when the spirit hits me this recipe fits the bill. It’s a one-pot dish that comes together in about 35 minutes depending on the cook time for the rice that you use. This dish will satisfy the pickiest eaters, enjoy.

You will need

2 tablespoons olive oil
1 cup of your favorite rice rinsed and drained
2 cups of chicken broth
⅓ cup of Lucille’s Favorite Barbecue Rub
1 link of your favorite Polish or Andouille sausage
Half a medium sized onion diced
½ cup diced green bell pepper
3 cloves of fresh garlic minced
1 can red kidney beans rinsed and drained

1 medium saucepan with lid
1 large cooking spoon

Rinse one cup of rice in cold water set aside to drain. Rinse one can of red kidney beans and set aside to drain. In the medium saucepan heat 2 tablespoons of olive oil and add diced onions. Let the onions cook for about 2 minutes on medium heat until tender. Add green bell peppers to saucepan with onions and allow to cook another 2 minutes. Add minced garlic to the onion and bell peppers in the saucepan and cook another minute to create that wonderful aroma that only this trilogy can make. Now add the sausage and let the flavors marry.

Now it’s time for a little magic, add Lucille’s Favorite Barbecue Rub and stir to coat the vegetables. Then add the rice and stir to fully coat and let all those flavors marry together for a minute. Now slowly pour in the chicken broth and add red kidney beans. Stir to mix all the ingredients together and turn the heat up to high to bring the mixture to a low boil. Once boiling, reduce heat to low simmer and cover with lid. Let it cook covered for 30 to 45 minutes (check rice for tenderness and cook longer if needed.)