Description
A classic recipe for Red Beans and Rice, a comforting and flavorful Creole dish featuring andouille sausage, kidney beans, and a blend of aromatic spices. Perfect for a hearty meal that brings the taste of New Orleans to your table.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (more to taste)
- 1 bay leaf
- 1 lb andouille sausage (sliced)
- 2 (15 oz) cans red kidney beans (drained and rinsed) or 1 1/2 cups dried red beans (soaked overnight)
- 4 cups chicken broth or water
- 2 cups cooked white rice
- Chopped green onions and hot sauce for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, sauté onion, bell pepper, and celery until softened.
- Add Seasonings: Stir in garlic, thyme, paprika, cayenne, black pepper, and salt; cook until fragrant.
- Cook Sausage: Add sliced sausage, brown until cooked through.
- Simmer Beans: Stir in beans, broth, and bay leaf. Simmer for 45–60 minutes until creamy.
- Adjust and Serve: Remove bay leaf, adjust seasoning, and serve over hot rice with garnishes.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth.
- To make it creamier, mash some of the beans against the side of the pot while cooking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 40mg