Believe it or not, there are two southern staples that I have been trying to love for as long as I can remember. The first thing is sweet tea (or any tea for that matter). I have seriously been sipping on tea for years and while I have come to like some teas, I just can’t get my taste buds on board on liking sweet tea. The second thing is beans! Any sort of beans! My mom always had a rule and that was to taste a spoonful of everything on my plate before I could move on to something else. It is still a rule in my home, and I have to say that after almost 34 years, I finally eat beans! The recipe below is not your typical made from scratch recipe, and I typically wont eat any Cajun food that is made from a mix or a can, but this recipe works. We all love it and is the perfect fast and easy comfort food for cold and rainy nights. Now I’m handing my keyboard over to my husband so he can tell y’all exactly how to make it, because the Texan perfected it before the Cajun! Ha!
The recipe is pretty simple and doesn’t take long to make (30 min or so). You will need the following ingredients:
- 1/2 tsp Cajun Seasoning
- 1/2 tsp Dried Basil
- 1/4 tsp black pepper
- tsp cooking oil
- 1 bay leaf
- 1 lb smoked sausage (your preference) sliced and halved
- 4 slices thick cut bacon, chopped
- 1 1/2 cups chopped creole seasoning (aka holy trinity). We buy the precut seasoning from HEB
- 1 cup chicken broth
- 3- 16 oz cans Trappey’s red kidney beans with chili gravy
- 1- 27 oz can Blue Runner creole cream style red beans
- Cooked rice (amount depends on how many people, but at least 3 cups)
Heat the oil in medium size pot (preferably cast iron or Magnalite) and cook the chopped creole seasoning (vegetables) until soft and translucent. Once the vegetables are soft, add in the cut up sausage, bacon, Cajun seasoning, basil and black pepper, and cook until lightly browned and bacon is soft. This is the key to the flavor, you will want to make sure the sausage is cooked enough to release the juices and bacon is soft and not cooked too long. You don’t want crispy bacon for this recipe.
You then add the cans of beans and how ever much stock you prefer to get the consistency you want. I prefer mine thicker and not too runny. Bring to a boil, then reduce to a simmer and cook for 20 minutes stirring occasionally. You will want to taste at this point as I usually add more Cajun seasoning or salt to preference. Serve over cooked rice and garnish with fresh cut green onions if you like.
*** please note that if you like creamier beans, use 2 cans of Blue Runner beans and 1 can of the Trappeys. We have made this recipe both ways but prefer a creamier style. It still yields the same amount. It is quick, easy and Ca c’est bon!!