Weeknight Red Beans And Rice

A few months ago, my husband Joey had to get surgery.  Major surgery.  The night before Easter he was doubled over with cramps, so he went in to the emergency room.  The scar tissue from an earlier surgery had caused a section of his small intestine to constrict to a 1 mm diameter, food to block up behind it. So, few inches of intestine had to get removed.  The operation was on Tuesday, and thankfully he was home by Saturday.  This year continued our streak of very unlucky Easter holidays. Oh, and this also happened during one of my busiest weeks ever.  Yay, me!

Joey’s recovery was steady but slow.  He wasn’t able to play trombone for a good two weeks, and it was another month of very incremental work before he could play at his normal strength.  His abdomen muscles are still repairing.  But now he can eat without chewing everything a hundred times each, and without having to poke the side of his torso to push the food through his intestines, and without getting a blockage every eight months or so.

Diet-wise, high fiber foods are helping him get back on track, which is why he loves this red bean and rice recipe.  He requests it at least once a week.  It’s become our Sunday lunch staple.  You can prep the ingredients as you cook, and the meal takes about 45 minutes from start to finish, and it tastes like it’s been simmering all day.

original recipe

Weeknight Red Beans And Rice

Yield: 4

Weeknight Red Beans And Rice


14 oz andouille or smoked sausage
1 large white onion, chopped
2 ribs celery, diced
2 cloves garlic, minced
2 15-oz. cans small red beans
3 dried bay leaves
½ tsp dried thyme
3 c cooked rice


  1. Slice andouille into ¼” inch thick rounds (if using smoked sausage, cut lengthwise and then slice.) Heat a large dutch oven over medium heat. Add sausage and brown on both sides. Remove sausage to a paper towel-lined plate. Add onion, celery, and garlic to the pot and cook until softened and beginning to brown, about 5 minutes. Add sausage back to the pot along with the beans, bay leaves, thyme, and ¼ c water. Bring to a light boil, stirring the bottom of the pot to lift off all the browned bits. Cover and let simmer 30 minutes. Serve over rice.