Red Beans and Rice

**This post was sponsored by Bush’s Beans. The opinions here are all mine, the beany deliciousness is all them. #bushsbeansfallflavors

Red Beans and Rice

Fall is here, my friends.

We’re gearing up for all that is fall at our place.

That means colts to start, fall clinics, gathering, weaning, and selling cattle, and football.

Last week marked the beginning of fall gathering and the weather turned from crisp to cold in a flash.

Clint and the girls were gone most of the day Thursday. Thursday’s weather was exceptionally yucky. (But it made for some nice pictures.)

Red Beans and Rice on the ranch

Cold. Wet. Windy. Even a little snow.

On those days in particular, when I stay home, I’m especially grateful for inside chores thank you very much. Stoke the fire, do some laundry, catch up on paperwork, dance around the den like nobody’s watching…

I knew when they got home, we’d all be pitching in at the barn for a while (those colts don’t start themselves, dang it.).

Plus, Abigail just finished reading The Hunger Games and I promised a movie night. At our house, we’ve got a strict rule that you gotta read the book before you see the movie. You just gotta. Although I admit, I myself have cheated on that rule a handful of times. Shhh, don’t tell.

I knew they’d be cold, tired, and ravenous when everyone finally got in for the night.

So, I put on my thinking cap and rummaged through the pantry.

Ahhh, of course. Red Beans and Rice.

It would simmer on the stove nicely for that couple of hours I knew was coming when we’d all be at the barn freezing our tails off.

And it would be a perfect dinner-in-a-bowl to eat while watching The Hunger Games.

Veddy, Veddy, Nice.

I opened up a couple of cans of Bush’s Beans Dark Red Kidney Beans that I’d tossed in my cart on my last Walmart run; drained and rinsed them, then dumped them in the dutch oven sitting on the stove.

Bush's Red Kidney Beans

Next, I went to work, slicing summer sausage and browned those slices in a skillet with butter. I threw the sausage on top of the beans.

I used the same skillet to saute some chopped green onion, celery, and sweet yellow onion. Once they were all softened up, I added the veggies to the sausage and beans.

Bush's Red Beans and Rice a horsemans wife

It’s starting to look like something now, isn’t it?

Finally, chicken stock, spices, and a few bay leaves went into the pot. I stirred everything up and put the lid on to let it simmer for a couple of hours. I pulled on my muck boots and headed to the barn.

Bush's Red Beans and Rice a horsemans wife

Clint rode a few colts, the girls and I attempted to take pictures of a horse we have for sale. Too wet, too dark. But we did give it a go. And, Slingshot, the horse, enjoyed the bribery grain.

Sale Horse pictures and red beans and rice a horsemans wife

We finished up barn chores and when we stepped into the house, Good-Golly-Miss-Molly did it smell good!

I put on some rice to cook and peeked in on my simmering concoction.

Bushs Red Beans and Rice a horsemans wife

Now it looked like red beans itching for some rice. It was smelling fabulous and feeling quite “fall-ish”

Less than half an hour later, the girls and I were sitting in front of the TV, wrapped in blankets, holding bowls of our beany goodness. Ready for The Hunger Games.

You’ve got to try this one, it’s a crowd pleaser.

And may the odds be ever in your favor.


Red Beans and Rice


2  16 oz cans Bush Dark Red Kidney Beans                1 teaspoon sea salt

1 ½ pounds summer sausage, sliced                            1 teaspoon ground black pepper

¼ cup butter, melted                                                       1 teaspoon dried oregano

1 lg. sweet onion, chopped                                               1 teaspoon dried basil

5 green onions, chopped                                                  1 teaspoon dried thyme

5 stalks celery                                                                     ¾ teaspoon liquid crab boil

5 cloves garlic, minced                                                      4-5 bay leaves

2 cups chicken stock                                                          Cooked rice


Drain and rinse canned beans. Place beans in a dutch oven. In an iron skillet, brown sausage in the melted butter. Add to beans. In the same skillet, saute green onions, celery, onions, and garlic just until tender. Add to beans. Use chicken stock to deglaze the skillet and scrape up any browned bits. Add to beans. Stir in seasonings. Simmer over low heat for 2 to 2 ½ hours. Discard bay leaves. Serve in a deep bowl over hot rice.

**There are so many mouth-watering recipes out in digi-land right now featuring Bush’s Beans. Check out #BushsBeansFallFlavors for some dinner inspiration**



Leave a Reply

Your email address will not be published. Required fields are marked *