Kathy's Quick Red Beans and Rice

Mardi Gras always makes me crave red beans and rice.  Alas, today I was busy playing work stuff catch up and I didn't get started menu planning until late, so I created a fast version using canned beans.  No crock pot needed.


I stared with a few ingredients and I bet you already have them on hand.


1-2 tsp bacon grease or other oil
1 celery stalk, cut into slivers
16 oz. turkey smoked sausage, cut into half-moon slices
1/2 tsp dried thyme
1/4 tsp dried sage
2 bay leaves
1 minced garlic clove
1 can chicken broth
2 cans red beans


In a sauce pan, start by sauteing your celery in the oil.  Then, add your sausage to brown, about 5 minutes.  Add the garlic and cook for another minute.  Next, add all your spices.  You can also use red pepper flakes or Old Bay Seasoning if you wish.  Actually, I guess you could do anything you wanted; I couldn't stop you.

Add chicken broth and beans.  I drained one can of the beans but did not rinse them.  Then, with a potato masher I did three mashes to brake up some of the beans (but not too many) to help thicken the sauce.


Bring to a boil and then let it simmer while you prepare your rice.  Tonight, I made 4 cups because TIME SAVING TIP:  I wanted left overs to use tomorrow.  I used my pressure cooker for the rice.  YAY!

Assemble by using the rice-bean ratio and sauciness to your personal liking.

 Easy Peasy!


I wish I had a colored bowl...and next time I am going to use coconut milk and a pepper to make my rice for a Jamaican flavor.