Recipe: Easy Red Beans and Rice

Easy Red Beans and Rice

Bowl of red beans and rice
Recipe and photo by Leslie Byars Register

SERVES 4 – 6

1 pound smoked sausage, sliced into ½-inch pieces (Leslie likes Conecuh)
1 medium onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 (15-ounce) can kidney beans, drained
1 (16-ounce) can diced tomatoes, undrained and chopped
1 (14.5-ounce) can low-sodium chicken broth
½ teaspoon oregano
½ teaspoon pepper
Salt to taste
Hot cooked rice

Cook sausage over medium-low heat for 5 to 8 minutes, until lightly browned. Add onion, green pepper, and garlic; sauté until tender.

Add beans, tomatoes, broth, and seasonings; simmer, uncovered, for 20 minutes. Serve over rice.

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