Red Beans and Rice
Slow-simmered red kidney beans with smoked sausage, celery, and onion over white rice. A classic cheap meal.
Cook the rice according to package directions. Set aside.
Heat oil in a large pot over medium heat.
Add the sausage and cook 3–4 minutes until lightly browned. Remove and set aside.
In the same pot, add onion, celery, and green pepper. Cook 5 minutes until softened.
Add garlic, thyme, paprika, and cayenne. Cook 1 minute.
Add the kidney beans and 500 mL of water. Stir in the bay leaves.
Bring to a boil, then reduce heat to low. Simmer uncovered 20 minutes, stirring occasionally.
Use the back of a spoon to mash about a quarter of the beans against the pot — this thickens the sauce.
Return the sausage to the pot. Simmer 5 more minutes.
Remove bay leaves. Taste and adjust salt. Serve over rice.
Sodium is higher in this recipe due to the sausage. Rinse the beans thoroughly to reduce it slightly.
- Omit the sausage entirely for a vegan version that costs under $4.00 total.
- Leftover beans freeze well without the rice — freeze them separately and cook fresh rice when reheating.
- A pinch of dried sage or a splash of hot sauce adds a lot to this dish.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace kielbasa or smoked sausage with a sausage labeled gluten-free (Most major brands are GF — check the label for wheat starch or fillers)
The rice and beans are naturally gluten-free. The only risk is the sausage — many kielbasa products are GF but verify the specific brand.