A little smoked sausage goes a long way in delivering flavor in this easy beans and rice recipe. For more authentic flavor, try using andouille sausage instead of kielbasa. Typically a Mardi Gras dish, but you’ll want to make this all year long.
cost per recipe: $8.61
The price is determined by the national average.
tablespoons olive oil
extra large onion, diced (about 1 1/2 cups)
large green pepper, diced (about 1 1/2 cups)
stalks celery, diced (about 1 1/2 cups)
ounces kielbasa, cut in half lengthwise and sliced
cans (about 15 ounces each ) kidney beans, rinsed and drained
carton (32 ounces) Swanson® Natural Goodness® Chicken Broth or Swanson® Chicken Broth or Swanson® Organic Chicken Broth
teaspoons Creole seasoning or Cajun seasoning
cup uncooked long grain white rice
Heat 1 tablespoon oil in a 6-quart saucepot over medium heat. Add the onion, pepper and celery and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the kielbasa and cook for 3 minutes or until the vegetables are tender, stirring occasionally.
Stir the beans, 2 cups broth and 1 1/2 teaspoons seasoning in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Heat the remaining oil in a 3-quart saucepan over medium heat. Add the rice and cook and stir until the rice is lightly browned. Add the remaining broth and remaining 3/4 teaspoon seasoning and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Season the rice and the bean mixture to taste. Serve the bean mixture over the rice.