Red Beans and Rice was a staple in our house growing up. My mom made this often and we always ate it up. Such a simple and flavorful dish that whips up in minutes on a busy weeknight. I used my slow cooker for this recipe but you could totally make this stove top too…just let the flavors bubble together on the stove about 30 minutes and then serve over cooked rice.
1 pound of sausage (I used turkey but you can use pork), sliced into round pieces or chopped
2 (15 oz) cans of red kidney beans, drained
1 (14 oz) can of diced tomatoes
1 onion, chopped
Hot pepper sauce to taste (you can add more after it’s done cooking…start small and build up)
Salt, Pepper and Red Pepper flake to taste (again, add a little bit at a time)
Two cups of cooked rice, I used brown rice
Place the first 4 ingredients in your slow cooker. Add in a few dashes of hot pepper sauce and a pinch of your spices (you can always add more at the end if you need more flavor). Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
When you’re ready to serve, remove the lid and ladle your mixture on top of your cooked rice.
This should be a staple recipe in your house too. There is just something so simple and delicious about Red Beans and Rice.