Red Beans and Rice

Name: Red Beans and Rice
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 serving
Ingredients: 1 lb. dried red kidney beans; 1 1/2 cups water; 13 oz. Andouille sausage; 1 Tbsp olive oil; 1 large yellow onion; 2 large celery ribs; 1 medium red bell pepper; 4 garlic cloves; 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp paprika; 1 tsp oregano; 1/2 tsp thyme; 1/8 tsp cayenne pepper; 1 (32 oz) carton low-sodium chicken broth; 1/4 cup each chopped fresh parsley and green onions; 2 cups white rice; Salt and freshly ground black pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
8
Course
Main Course
Cuisine
American

Red Beans and Rice

Iris Warren

Report

Perfectly hearty Louisiana style comfort food at it's best! Red beans and smoked sausage are cooked low and slow with flavorful cajun spices, then served with fresh cooked rice to create a homestyle dinner recipe you'll crave again and again!Makes about 8 cups bean mixture.

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Ingredients

Servings

1 lb. dried red kidney beans, picked over
1 1/2 cups water, plus more for soaking beans
13 oz. Andouille sausage, sliced about 1/3-inch thick*
1 Tbsp olive oil
1 large yellow onion, diced (2 cups)
2 large celery ribs, sliced (1 cup)
1 medium red bell pepper, chopped (1 1/4 cups)
4 garlic cloves, minced (1 1/2 Tbsp)
2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 tsp oregano
1/2 tsp thyme
1/8 tsp cayenne pepper, or to taste (optional)
1 (32 oz) carton low-sodium chicken broth (4 cups)
1/4 cup each chopped fresh parsley and green onions
2 cups white rice, cooked according to package directions
Salt and freshly ground black pepper

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Instructions

Add beans to a large bowl, pour in enough water to cover beans by 2-inches. Let soak at least 8 hours or overnight, then drain.
Heat oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally, until slightly browned, about 5 minutes. Transfer to a plate lined with paper towels, leave rendered fat in pan (there should be about 2 Tbsp).
Add onion, celery and bell pepper, saute 3 minutes. Add garlic, chili powder, cumin and paprika, saute 1 minute longer.
Pour in chicken broth, 1 1/2 cups water, drained beans, oregano, thyme, cayenne pepper and return sausage to pot. Season with salt to taste (you should only need about 1/4 - 1/2 tsp).
Bring mixture to a light boil over medium-high heat. Reduce heat to low, cover and simmer until beans are tender, stirring occasionally, about 1 1/2 - 2 hours.
Stir in parsley and green onions. Serve mixture warm with prepared rice.