Description
A comforting and hearty Southern classic featuring smoky Andouille sausage, tender red beans, and fluffy white rice. This easy recipe balances bold flavors and is perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 pound (450g) dry red kidney beans
- 12 oz (340g) Andouille sausage, sliced
- 1 medium yellow onion, diced
- 2 medium celery stalks, diced
- 1 medium green bell pepper, diced
- 3 large garlic cloves, minced
- 4 cups (1 liter) chicken broth (low-sodium preferred)
- 2 whole bay leaves
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste (start with 1 tsp salt)
- 4 cups (800g) cooked white rice
- 2–3 green onions, sliced (for garnish)
Instructions
- Soak the beans (optional but recommended) for 8-12 hours: Rinse 1 pound of dry red kidney beans and soak them in plenty of water overnight. For a quick soak, boil beans for 2 minutes, remove from heat, cover, and let sit for 1 hour.
- Prep the holy trinity and sausage (10 minutes): Dice 1 medium yellow onion, 2 celery stalks, and 1 green bell pepper. Slice 12 oz of Andouille sausage into rounds or half-moons.
- Sauté the sausage and veggies (8 minutes): Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Brown sausage slices for 3-4 minutes, then remove and set aside. In the same pot, cook onion, celery, and bell pepper until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
- Add beans, broth, and seasonings (5 minutes): Drain and rinse soaked beans. Return sausage to the pot. Add 4 cups chicken broth, 2 bay leaves, thyme, smoked paprika, cayenne (if using), salt, and pepper. Stir to combine.
- Simmer the beans (1.5 to 2 hours): Bring to a boil, then reduce heat to low and partially cover. Simmer gently, stirring occasionally, until beans are tender and creamy. Add water or broth if mixture becomes too thick.
- Adjust consistency and seasoning (5 minutes): Mash some beans against the pot side to thicken. Taste and adjust salt, pepper, or cayenne as needed.
- Cook the rice (20 minutes): Prepare 4 cups cooked white rice according to package instructions. Fluff with a fork.
- Serve and garnish: Spoon beans and sausage over rice. Sprinkle sliced green onions on top.
Notes
Do not rush the simmer; low and slow cooking yields creamy beans. Mash some beans to thicken naturally. Brown sausage first for extra flavor. Adjust salt gradually as Andouille sausage can be salty. Stir every 15 minutes to prevent burning. This dish tastes better the next day and freezes well.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Cuisine: Southern, Cajun, Louisiana
Nutrition
- Serving Size: 1 cup beans with 1 c
- Calories: 350
- Fat: 8
- Carbohydrates: 45
- Fiber: 9
- Protein: 18
Keywords: Louisiana red beans and rice, Andouille sausage, Southern dinner, Cajun recipe, red kidney beans, classic Southern food, easy weeknight dinner