Red Beans and Rice

I have a habit of letting some of my cravings linger for long periods of time. Guess that’s what happens when you crave 8 things a day. Seriously, the food blogging world is full of far too many things that I salivate over on a daily basis. The list of “things I want to make” grows faster than I can cross them off. It’s a constant battle of “what do I crave most today”?

Since the craving for red beans and rice has been lingering for months I decided to finally tackle it. I was pleasantly surprised by how quickly this comes together, just about 30 minutes – perfect for a weeknight meal. And the seasonings were spot on. Who knew that Italian seasoning went into red beans and rice? Cause I sure didn’t. Totally did a double take while prepping haha.

What’s on the top of your food to-do list?


Serves 4


1 lb. smoked sausage, sliced (I used chicken)

1 medium onion, chopped

2 cloves of garlic, minced

1 tsp Italian seasoning

1/2 tsp crushed red pepper

1/4 tsp creole seasoning

1/4 tsp ground black pepper

1- 15 oz. can light red kidney beans, drained and rinsed

1- 15 oz. can dark red kidney beans, drained and rinsed

3/4 cup uncooked white rice

2-1/4 cups reduced sodium chicken broth


  1. In a large non-stick saute pan, brown sausage over medium heat. Once browned, transfer to a paper towel lined plate and set aside.
  2. In the same large saute pan, add the onion and garlic, saute until tender. Stir in Italian seasonings, crushed red pepper, creole seasoning, and pepper, and cook for an additional 30 seconds.
  3. Add beans, uncooked rice, and chicken broth. Bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes.
  4. Remove from heat and allow to sit covered for five minutes. Fluff with fork and stir in browned sausage.
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