Description
Classic Southern-style Red Beans and Rice featuring tender red kidney beans simmered with andouille sausage, aromatic vegetables, and Cajun spices, served over fluffy long-grain white rice. This hearty and flavorful dish is perfect for a comforting meal that celebrates Creole cuisine.
Ingredients
Scale
Beans and Sausage
- 1 pound dried red kidney beans, rinsed and soaked overnight
- 12 ounces andouille sausage, sliced
- 4 cups chicken broth
- 2 bay leaves
- 1 tablespoon Cajun or Creole seasoning
- Salt and black pepper, to taste
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil or butter
Rice
- 1 ½ cups long-grain white rice
Instructions
- Prepare the Beans: Rinse the red kidney beans thoroughly to remove any debris. Soak them overnight in water to soften and reduce the cooking time. Alternatively, use a quick-soak method by boiling the beans for a few minutes and then letting them soak for an hour.
- Sauté the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onions, celery, and bell pepper. Sauté the mixture until the vegetables become translucent and fragrant, about 5-7 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Cook the Sausage: Slice the andouille sausage and add it to the pot with the vegetables. Brown the sausage pieces while stirring to combine flavors. Sprinkle the Cajun or Creole seasoning over the mixture, stirring well to evenly coat the sausage and vegetables.
- Simmer the Beans: Drain the soaked beans and add them to the pot along with the chicken broth and bay leaves. Bring the mixture to a simmer, then reduce the heat to low. Allow it to cook uncovered for 1.5 to 2 hours, stirring occasionally to prevent sticking. Mash some beans against the pot sides to thicken the mixture if desired.
- Cook the Rice: While the beans simmer, prepare the long-grain white rice separately according to package instructions, ensuring the rice remains fluffy and light for serving.
- Finish and Serve: Remove the bay leaves from the pot. Adjust the seasoning with salt and black pepper to taste. Serve the savory red beans ladled generously over the hot cooked rice for a traditional and hearty meal.
Notes
- Soaking the beans overnight softens them and reduces cooking time, but the quick-soak method can be used if short on time.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Leftover beans and rice can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Add hot sauce or extra Cajun seasoning for more spice if desired.
