Scale

1 cup dry white rice, previously steamed

2 cans kidney beans

1 cup chicken broth

1 lb cooked sausage (I like Nature’s Rancher from Whole Foods)

1/2 onion, chopped

2 stalks celery, sliced

3 garlic cloves, minced

1 bell pepper, chopped

1 bay leaf

1 tsp dried parsley

large pinch of dried sage

2 tsp cajun seasoning

1 tsp salt, plus more to taste

topping: sliced green onions

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First, steam your rice.

As the rice is steaming, saute your sausage in a large skillet

Next, saute chopped veggies (can do in same or separate skillet with some olive oil)

Combine sausage and veggies if not already combined and add remaining ingredients (minus cooked rice and green onions)

With a masher, mash the beans for a few minutes to help thicken the sauce and create a creamier consistency

Bring dish to a boil, then reduce to a simmer

Simmer for 20-30 minutes.

Serve red beans and sausage over rice and topped with green onions