Red Beans and NO Rice

Living on the MS Gulf Coast has taught me a whole new world of flavors.  The foods here are rich in the flavors of Louisiana and are very cajun inspired!  When we first moved here, I spent many hours in the kitchen with ham hocks and beans and various seasonings trying to replicate the delicious flavors my husband and I enjoyed while eating out.  One day I asked a little old lady who has lived her whole life on the MS Gulf Coast to please share her secrets for preparing red beans and rice.  With a half grin she said, "Two words - Blue Runner".  I was so confused!  What!???  Really?  Her beloved family secret for preparing red beans and rice was to use canned beans?  Yes.  Canned beans.  So I headed to the grocery store and stocked up.  I prepared the beans for my husband one night without telling him that they came from a can.  He lapped them up and declared that they were the best beans I had ever cooked.  LOL.  So I'm sold - Blue Runner Red Beans it is!

What You'll Need

  • 1 large can Blue Runner Creole Cream Style or New Orleans Spicy Cream Style Red Beans
  • 1 small can Blue Runner Creole Cream Style or New Orleans Spicy Cream Style Red Beans
  • 1 medium Yellow Onion chopped
  • 1 large Green Bell Pepper chopped
  • 1 Tbsp Minced Garlic
  • 1 tsp Olive Oil
  • 1 package Turkey Smoked Sausage

Cook

  • Place beans in a large pot over low heat.  Allow to heat slowly.
  • Heat large skillet with the olive oil.  Add minced garlic, onion, and green pepper.  Saute 5-10 minutes until veggies are soft.  
  • Add veggies to beans and stir well.
  • Chop the sausage into small bite sized pieces.  Brown in the same skillet you cooked veggies in.  Add to beans.  Stir well.
  • Serve immediately.

Serving Size:  1 Cup; Calories per serving:  Approx 350 Calories.

*Note - I do not serve rice with the beans.  My family prefers them without rice.  If you serve your beans with rice you will need to add 120 calories per 1/2 cup of rice.