In a large Dutch oven (or heavy-bottomed pot), heat the vegetable oil over high heat for 1-2 minutes. Add the sliced sausage, and cook one side for 2 minutes, then flip the sausages over to brown the other side. Remove the sausage from the pot and set aside.
Sauté the vegetables. In the same pot, add the diced onions, celery, and red and green bell peppers (collectively known as the “trinity” in the Cajun/Creole culture). You may need to add an additional tablespoonful of vegetable oil.
Lower the heat to medium, and cook the vegetables for 10-15 minutes, stirring frequently, until the onions are lightly browned and the celery and bell peppers soften. Add the minced garlic and cook for 5 minutes more.
Season the vegetables by adding the Cajun seasoning and bay leaves. Stir well and cook over medium heat for 5 minutes.
Add the cream style red beans, drained kidney beans, beef broth, and the browned sausage to the seasoned vegetables.
Mix well, cover, and simmer, uncovered, over medium heat, stirring occasionally, for 20-25 minutes.
Remove the bay leaves if you like.
Serve with rice and garnish with fresh parsley. Enjoy!
Notes
Storage:Cooked red beans can be stored in an airtight container in the refrigerator for up to five days. Cooked red beans can be stored in an airtight container in the freezer for up to 3 months.Tips:
Make sure you rinse and drain the canned red kidney beans before adding them to the pot.
Deglaze the bottom of the pot with beef stock before adding the sausage and beans, scraping up those flavorful brown bits with a wooden spoon.