Easy Creole Sausage and Black Beans with Rice

by Michelle Jones, Founder @BetterBudgeting

Category: Recipes, Frugal, Dinner
Prep Time: 15 minutes
Yield: 4-6 servings

Wayne (a.k.a. Hubby) and I created this recipe together. Makes a deliciously filling and frugal dinner, enough to feed the entire family. Thought it was so good we just had to share it with y'all. Hope you like it!


1 T. olive oil
2-3 T. butter
1 large sweet onion, chopped
1 lb smoked beef sausage (or any other desired), cut into 1/4" slices
4-6 c. rice, cooked
2 (15.5 oz) cans Goya black beans, undrained
1 T. Tony Chachere's Original Creole Seasoning
pinch of salt, if desired


In a large skillet heat olive oil and butter over medium-high heat. Add chopped onions and sliced sausage and cook until heated through. Add cooked rice, beans, creole seasoning, and pinch of salt if desired. Cover and simmer on low heat for about 15 minutes.

Makes enough to feed 4 to 6; depending on how hungry everyone is.



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Chicken Chili

submitted by Gina S.

Category: Recipes, Frugal, Dinner, Chicken
Prep Time: 20 minutes
Yield: 4-6 servings

This has been a requested favorite from my teenagers. It's lower in sodium and fat, and is quick and easy too. The addition of coconut milk makes this chili creamy and delicious!


1 T. olive oil
1/2 onion, chopped
1 clove of garlic, minced
3 uncooked chicken breast, cubed
1 pkg chili seasoning
1 T. Mrs. Dash original seasoning
2 cans white cannellini beans, drained
4.5 oz. can chopped green chilies
1 can fire roasted chopped tomatoes
1/2 carton unsalted chicken stock (or to desired consistency)
1 T. cornstarch
1/2 c. cold water
1 can coconut milk


Begin by heating olive oil in dutch oven over medium low heat. Add chopped onion and cook until translucent. Add minced garlic clove, cook for a minute being careful not to burn garlic and then put in cubed chicken. Cook chicken until almost cooked through. Now go ahead and sprinkle in your seasonings including chili seasoning packet. Stir and cook for a minute until you can smell the seasoning becoming fragrant.

Next, add in chicken stock, beans, chilies and tomatoes and combine. Cook over medium-low heat for 15-20 minutes. At this point you can mix the cornstarch and water, then stir into chili and simmer for 5 more minutes (if you want a thicker chili.) Turn off heat and add in coconut milk. Serve with rice and/or corn bread.

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