Lucky for me, my husband is a fabulous cook. One of the first things he taught me to cook was Cajun Red Beans and Rice. We made it super spicy with enough cayenne to make your eyes water.
Later, after we had kids, we backed off on the spices but even with a touch of heat, it became a favorite with our children. Not only is it a great family meal, it’s perfect for guests. You can make it the day before and it freezes well too.
- 4 lb dry kidney beans
- 1 white onion, chopped
- 3-4 lb link sausage such as Polk or Cavenaugh’s sliced in 1/4” slices
- Garlic powder or minced garlic to taste
- Tony Chachere’s Creole Seasoning, OR salt, black pepper and cayenne pepper to taste
- Cooked white or brown rice
- Soak kidney beans in filtered water overnight. (If you forget that’s OK, your beans will just take longer to cook).
- Drain and cover beans with 1 gallon filtered water.
- Add onion and sausage.
- Bring to a boil;
- reduce heat and cook on medium heat until beans are soft, adding water as needed.
- Serve over cooked rice.
- It freezes well so can be made ahead of time.
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By purchasing ingredients at Sam’s Club, I can make this huge pot for around $14-$20, depending on the kind of sausage I purchase. You can cut the cost by reducing the amount of meat if you like. It’s still delicious.
What’s your favorite frugal meal?