Easy Red Beans and Rice

A salsa-fied version of the New Orleans original! Simplicity is key, and our recipe for Easy Red Beans and Rive is a crowd pleaser for a quick meal!

2 T olive oil

1 red bell pepper, diced

1 green pepper, diced

½ medium onion, diced

2 stalks celery, diced

2 cups cubed, pre-cooked Andouille sausage (we like Aidell’s)

2 cups Original, Hot or XX Hot Killer Salsa

1 15 ounce can pinto beans, drained and rinsed thoroughly

¼ teaspoon dried sage

¼ teaspoon dried thyme

1 teaspoon Cajun seasoning

2 cups cooked basmati rice

Heat olive oil in large skillet over medium heat. Add red and green bell pepper, celery and onion and cook until tender, about 3-4 minutes. Add sausage and cook until sausage is heated through. Add Killer Salsa, beans, sage, thyme and Cajun seasoning. Simmer over medium low heat until reduced slightly, about 8-10 minutes.

Season to taste with salt and pepper. Serve immediately topped with rice. Makes 4 servings.