Blue Runner Shortcut Red Beans and Rice

[Jherrith]

Blue Runner Shortcut Red Beans and Rice

Ingredients:

1/2 tablespoon cooking oil
1/2 pound andouille or other spicy smoked sausage, coarsely chopped
4 slices bacon, chopped
1/4 cup onion, chopped
1/4 cup sweet bell pepper (yellow, orange, red or green), chopped
1/4 cup celery, chopped
1 large toe garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
1/4 teaspoon freshly cracked black pepper, or to taste
1 bay leaf
3 (16 ounce) cans light or dark red kidney beans, undrained
1 (27 ounce) can Creole cream style red beans (Blue Runner recommended)
1 to 3 cups chicken broth, as needed

Instructions:

Heat oil in a large, heavy bottomed skillet or pot over medium high heat, add the smoked sausage and cook until lightly browned. Add the bacon and cook until soft, but not browned. Add the onion, bell pepper and celery, cook until softened. Add the garlic, basil, Cajun seasoning, pepper, and bay leaf. Stir in the beans and enough of the chicken broth to reach the consistency desired; bring to a boil. Reduce heat and simmer, uncovered, about 15 to 20 minutes, or until cooked through, and slightly reduced and thickened. Serve as a main dish over hot, cooked rice with a mixed garden salad or green veggie, or as a side dish with meat and a veggie.

Cook's Notes: Do not add any salt until the end of cooking time and only after you have tasted it. Canned beans contain plenty of sodium, so you likely will not need any. At the end of cooking, taste and adjust. If you are watching sodium, rinse the beans well, and use lower sodium chicken broth, adding in a bit more if necessary. If Blue Runner brand cream style canned beans are not available in your area, substitute canned regular light kidney bean, mashing two cans. May also substitute leftover ham for the sausage, or use both ham and sausage.