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Red Beans and Rice

Savor the Comfort of Homemade Red Beans and Rice

Enjoy the rich flavors of Louisiana-style Red Beans and Rice, a comforting dish made with creamy beans and spicy sausage.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Louisiana, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beans
  • 2 cups Dried Red Kidney Beans Substitute with other bean varieties if desired.
  • 4 cups Low-Sodium Chicken Broth Use vegetable broth for a vegetarian option.
For the Sausage
  • 12 ounces Andouille Sausage Slice into rounds for even cooking.
For the Vegetables
  • 1 medium Yellow Onion No substitutions needed.
  • 1 stalk Celery No substitutions needed.
  • 1 medium Red Bell Pepper Green bell pepper can be used for a more bitter taste, or omit if unavailable.
  • 4 cloves Garlic Minced for even distribution of flavor.
For the Spices
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 0.5 teaspoon Cayenne Pepper Adjust for your preferred spice level.
For the Garnish
  • 1 handful Fresh Parsley Can be omitted if necessary.
  • 1 bunch Green Onions Can be omitted if necessary.
For Serving
  • 4 cups White Rice Cook according to package directions.

Equipment

  • large bowl
  • Large pot

Method
 

Step-by-Step Instructions
  1. Soak the Beans: Place dried red kidney beans in a large bowl and fill with water to submerge. Soak for at least 8 hours or overnight. Drain and set aside.
  2. Brown the Sausage: Heat olive oil over medium-high heat in a large pot for 2 minutes. Add sliced andouille sausage and cook for about 5 minutes to brown.
  3. Sauté the Vegetables: Add chopped onion, diced celery, and diced bell pepper to the pot. Sauté for 3 minutes, then add minced garlic and spices; cook for another minute.
  4. Add Broth and Beans: Pour in chicken broth and water, mix well. Add soaked and drained beans and browned sausage. Season with salt.
  5. Simmer the Dish: Bring to a light boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
  6. Final Touches: Remove from heat, stir in chopped parsley and sliced green onions. Serve warm with cooked rice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 15gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Consider using a slow cooker for convenience, cooking on high for 6-8 hours without soaking beans.

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