Using canned beans and high-quality kielbasa for a fast Southern fix.
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Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the sliced kielbasa and brown for 4-5 minutes until the edges are crispy.
Add the onion, bell pepper, and celery to the pot and sauté until the vegetables are soft, about 6 minutes.
Stir in the minced garlic, Cajun seasoning, and thyme, cooking for 1 minute until fragrant.
Pour in the canned red beans (with their liquid) and the chicken broth, stirring to combine.
Use the back of a wooden spoon to mash about half a cup of the beans against the side of the pot to create a creamy texture.
Reduce heat to low and simmer uncovered for 15-20 minutes until the liquid has thickened.
Taste and adjust seasoning, then serve hot over bowls of fluffy white rice.
