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Red Beans and Rice

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A cozy, one-pot Louisiana classic filled with smoky andouille sausage, the Holy Trinity of vegetables, and hearty spices for a satisfying meal any night of the week.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Louisiana
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the beans
  • 1 lb dried red beans, rinsed and sorted or two 15-oz cans rinsed
  • 1 lb andouille sausage, sliced 1/4-inch thick can substitute with smoked kielbasa
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 4-6 cups low-sodium chicken stock or water + bouillon
  • 1-2 bay leaves
  • 1 tsp dried thyme
  • 1-2 tsp Cajun seasoning adjust to taste
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne optional
  • Salt and freshly ground black pepper
  • 2 tbsp neutral oil vegetable or canola
  • 3-4 cups cooked white rice long-grain or jasmine
  • 2-3 scallions, sliced for garnish
  • Optional: filé powder or a squeeze of lemon for brightening

Method
 

Preparation
  1. Soak beans (if using dried): cover with cold water and soak overnight, or quick-soak by boiling for 2 minutes, removing from heat, covering, and letting sit for 1 hour. Drain.
  2. Heat oil in a heavy pot over medium-high heat. Brown the andouille for 3-4 minutes until edges caramelize. Remove and set aside.
  3. Add onion, celery, and bell pepper to the pot. Cook for 6-8 minutes until softened and slightly browned. Add garlic and cook for 30 seconds.
Cooking
  1. Return sausage to the pot. Add drained beans, stock, bay leaves, thyme, smoked paprika, Cajun seasoning, and cayenne. Bring to a simmer.
  2. Reduce heat to low, cover partially, and simmer gently for 1.5-2 hours (stovetop) until beans are very tender. Stir occasionally and add water or stock if it gets too thick.
  3. Once beans are tender, mash about 1-2 cups of the beans against the side of the pot to thicken the sauce. Taste and adjust salt/pepper/Cajun seasoning.
Serving
  1. Serve hot over steamed rice, garnish with sliced scallions and a pinch of filé if using. Offer hot sauce on the side.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 20gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 12gSugar: 2g

Notes

Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat gently with added water or stock to loosen.
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