Red Beans and Rice
Louisiana-style red beans and rice simmered with andouille, the holy trinity, and Creole seasoning—Monday tradition turned any-day comfort. Simmer beans until creamy; serve over hot rice and reheat leftovers to 165°F.
đź›’Ingredients
- 1 pound dried red kidney beans, rinsed and sorted
- 1 tablespoon oil
- 12 ounces andouille sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 teaspoons Creole or Cajun seasoning
- 2 bay leaves
- 6 cups water or low-sodium chicken broth
- Kosher salt and black pepper
- 4 cups cooked white rice
- Sliced green onions and hot sauce
🔧Kitchen Tools Needed
- Dutch oven
- Wooden spoon
- Rice cooker or pot
đź“ťInstructions
- 1
Soak beans overnight or quick-soak. Drain. In a Dutch oven, brown andouille in oil; transfer to a plate.
- 2
Sauté onion, pepper, and celery in drippings 6–8 minutes; add garlic, thyme, and Creole seasoning 1 minute.
- 3
Add beans, bay leaves, and water/broth. Bring to a boil, then simmer partially covered 1 1/2–2 hours until beans are very tender, stirring occasionally. Add sausage back in the last 30 minutes.
- 4
Mash some beans against the pot to thicken. Season with salt and pepper. Discard bay leaves.
- 5
Serve over hot rice with green onions and hot sauce. Refrigerate within 2 hours up to 4 days; reheat beans and rice to 165°F.
🥗Nutrition Information
⚡Calories per serving: 430
🏷️Recipe Tags
âť“Frequently Asked Questions
Canned beans?
Use 3–4 cans drained; simmer with aromatics and sausage 30–40 minutes, mashing some beans to thicken.
No andouille?
Use smoked sausage or a ham hock for smoky depth.
Slow cooker?
Sauté aromatics and sausage first; cook beans on low 7–8 hours until creamy.
Food safety?
Cook dried beans until soft; chill leftovers within 2 hours; reheat to 165°F.
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