Monday-Night Red Beans and Rice – Monday

This is a foodnetwork recipe, and a first time try for us. And yes, the name actually has “Monday-Night” in it, so we had to make it on Monday!

Total time: 30 minutes
Serves: 4

1 tablespoon olive oil
1/2 pound andouille or other smoked sausage, coarsely chopped
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 clove garlic, finely chopped
2 15 1/2-ounce cans red kidney beans, drained and rinsed
1/2 cup low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1 bay leaf
Freshly ground black pepper, to taste
3 cups cooked white rice
Chopped scallions, for serving (I use green onions)

In a medium pot, heat the oil over medium-high heat. Add the sausage, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the beans, chicken broth, cumin, thyme, bay leaf, and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 minutes.

Serve the beans over the rice and top with the scallions. (I use green onions)

Monday-Night Red Beans and Rice

HUSBAND RATING – “Yeah, this should be worked into the rotation. It’s especially good with some hot sauce on top. I feel like I should be on swamp people.” And then he proceeded to talk like “Swamp People” the rest of the dinner.

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