Canned kidney beans make this red beans and rice a shorter stovetop meal. Brown fully cooked smoked beef sausage, soften the vegetables and mash some of the beans to thicken the sauce. Cook the rice separately so it keeps its texture.
Recipe-development note: this version has not been kitchen-tested by Chefly. Timing and the approximately 4-serving yield are estimates.
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Ingredients
- 1 cup dry long-grain rice
- 12 ounces fully cooked smoked beef sausage, sliced; choose a product made with beef only and a beef-derived or cellulose casing
- 2 cans cooked red kidney beans, 15 ounces each, drained and rinsed
- 1 tablespoon neutral oil
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 cups low-sodium broth or water
- Hot sauce, salt and black pepper to taste
- Scallions or parsley, optional
Check the sausage’s meat, fat and casing ingredients: use beef only with a beef-derived or cellulose casing. Choose vegetable or beef broth and check sauces and broth for allergens and added alcohol. This method requires cooked canned beans and fully cooked beef sausage, not raw sausage.
Stovetop method
- Cook the rice according to its package directions.
- Meanwhile, heat oil in a wide pot. Brown the sausage lightly and transfer to a plate.
- Cook onion, pepper and celery in the same pot until softened. Stir in garlic, paprika and thyme briefly.
- Add canned beans, bay leaf and broth. Return the sausage. Simmer uncovered for about 15–20 minutes, stirring occasionally, until everything is hot throughout.
- Mash about a cup of beans against the pot’s side and stir into the sauce. Simmer until creamy and spoonable; add a little water if too thick. Remove the bay leaf.
- Taste before adding salt because broth and sausage can already supply plenty. Spoon over rice and finish with hot sauce and optional herbs.
Can dried kidney beans replace canned?
Not directly. Raw or undercooked kidney beans can contain harmful levels of phytohaemagglutinin. This short simmer is not a dried-bean preparation method. Do not add raw dried kidney beans to this recipe or a slow cooker; use commercially canned, cooked beans. See FDA natural-toxin guidance.
Adjusting the sauce
If thin, mash a few more beans and simmer uncovered. If salty, avoid adding more seasoning; use low-sodium broth from the start. A meat-free version needs a different seasoning balance and is not covered by these quantities.
Rice and leftovers
Divide rice and beans into shallow containers and refrigerate within 2 hours, or 1 hour above 90°F (32°C); do not leave rice cooling on the counter. Keep at 40°F (4°C) or below, use within 3–4 days and reheat to 165°F (74°C). See USDA leftover guidance.
For another beef dinner, see Slow Cooker Corned Beef with Cabbage and Potatoes.