Youll love these super easy (and quick!) red beans and rice with conecuh sausage. Because I always have canned kidney beans and rice in the pantry + a pack of sausage in the freezer, this is a cinch to whip up when I dont have much time.
1/4-1/2 of a green bell pepper, chopped (optional)
Cooked Rice (we love jasmine rice)
Slice the entire pack of sausage and add to a pan over medium-high heat. Cook stirring frequently until nice and brown. Spoon cooked sausage onto a plate lined with paper towels. (There will be a decent amount of fat left in the pan you can get rid of most of it. Just leave enough to saut onions and peppers.)
If using onion/bell pepper and chicken stock, follow these next steps: Add onions and peppers to the pan and saut until tender. While theyre softening, drain and rinse all beans. Add one can of light kidney beans to a food processor or blender along with about 1/2 cup of chicken stock, onion powder, and garlic powder (adding more stock if necessary). You just want to create a smooth base for the red beans not too runny and not too thick. Add the pureed beans to the onions and peppers, then add the two other cans of drained and rinsed beans. Add salt and stir until combined. Simmer for 20-30 minutes.
If not using onion/bell pepper or chicken stock, skip previous step and continue here:Add one can of light kidney beans to a food processor or blender along with onion powder and garlic powder. Blend until smooth. Add to pan then add the two cans of drained and rinsed beans. Add salt and stir until combined. Simmer for 20-30 minutes.
Pile rice into a bowl and top with red beans & sausage. I love to serve this alongside my Mexican Cornbread.
Notes: You can add sausage back in with beans or keep them separate. I usually keep them separate because then we can control how much sausage we put into our bowl. Nutrition Information is for 100g cooked jasmine rice + 70g sausage + 146g red beans. You can also use cauliflower rice (as pictured).