Description
A comforting and flavorful Louisiana dish, this Red Beans and Rice recipe is a classic Cajun favorite. Tender red kidney beans simmered with andouille sausage, aromatic vegetables, and spices, served over fluffy white rice.
Ingredients
Scale
Main Ingredients:
- 1 pound dried red kidney beans
- 1 tablespoon olive oil
Vegetables:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Seasonings:
- 1 pound andouille sausage, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 bay leaves
Additional:
- 6 cups water or low-sodium chicken broth
- Salt and black pepper to taste
- 4 cups cooked white rice
- Chopped green onions and hot sauce for serving
Instructions
- Prepare Beans: Rinse and sort the beans, then soak them overnight in cold water. Drain and rinse before cooking.
- Sauté Vegetables: In a large pot, sauté onion, bell pepper, and celery in olive oil until softened. Add garlic and cook for another minute.
- Cook Sausage: Add andouille sausage slices and cook until browned.
- Add Ingredients: Stir in soaked beans, thyme, oregano, smoked paprika, cayenne pepper, bay leaves, and water or broth. Simmer for 2 to 2 1/2 hours.
- Season and Serve: Remove bay leaves, season with salt and pepper, and mash some beans for a creamier texture. Serve over rice, garnished with green onions and hot sauce.
Notes
- If short on time, use canned beans and reduce simmering time to 30 minutes.
- For a vegetarian version, omit sausage and use vegetable broth.
- This dish freezes well for meal prep.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 40mg
