Scale

2 cans kidney beans, drained

1 cup chicken broth

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

1/2 onion, chopped

2 stalks celery, sliced

3 garlic cloves, minced

1 bell pepper, chopped (optional)

1 bay leaf

1 tsp dried parsley

large pinch of dried sage

2 tsp cajun seasoning

juice of half a lemon

1 tsp salt, plus more to taste*

topping: sliced green onions (optional)

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Cook the rice
Cook rice according to package directions. Cover and keep warm.
Brown the sausage
Heat a large skillet or Dutch oven over medium heat. Add sausage and cook until nicely golden on both sides. Transfer to a plate.
Build the base
In the same pan (don’t wipe it out), add onion, celery, and bell pepper (if using). Sauté 5–7 minutes until softened and lightly golden.
Add garlic and cook 30 seconds until fragrant.
Simmer the beans
Return sausage to the pan. Add kidney beans, chicken broth, bay leaf, parsley, sage, Cajun seasoning, and salt. Stir well.
Thicken
Using a potato masher or the back of a spoon, mash about ¼–⅓ of the beans directly in the pan. This thickens the sauce without making it pasty.
Simmer
Bring to a gentle boil, then reduce to low. Simmer uncovered for 20–30 minutes, stirring occasionally, until thick and saucy. Add a splash of broth if it tightens too much. Add a splash of lemon juice.
Finish & serve
Remove bay leaf. Taste and adjust salt or Cajun seasoning.
Serve over rice and top with green onions.

Salt note: Cajun seasoning varies wildly. If yours is salty, start with ½ tsp salt and adjust at the end.