4.8 from 24 votes
Southern Style Red Beans and Rice
Get a taste of Southern comfort food at home with red beans and rice that's full of Cajun flavor and smoky andouille sausage. Go the from-scratch route with dried beans or take the shortcut and use canned beans.
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Soaking Time
8 hrs
Total Time
2 hrs 30 mins
Servings: 6 people
Calories: 683 kcal
Course:
Main Course
Cuisine:
Cajun
Ingredients
- 1 pound dried red kidney beans
- 2 tablespoons vegetable oil
- 1 medium yellow onion diced
- 4 ribs celery diced
- 1 medium green bell pepper diced
- 2 cloves minced garlic
- 8 cups chicken broth
- 4 whole bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- 1 teaspoon dried oregano
- 1-2 teaspoons Cajun Seasoning
- 16 ounces andouille sausage sliced into 1/4 inch slices
- 1 1/2 cups long grain white rice
Instructions
- Rinse 1 pound dried red kidney beans thoroughly under cold water, discarding any shriveled beans. Place the beans in a large bowl and cover with water. Let them soak overnight or for at least 8 hours. Drain and rinse the beans again before using.
- Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the diced onion, celery, and bell pepper. Cook until the vegetables soften and brown a bit, about 7-9 minutes, stirring frequently.
- Add in 2 cloves minced garlic and cook alongside the other vegetables for 2 minutes.
- Pour in 8 cups chicken broth and add in drained kidney beans.
- Add in 4 whole bay leaves, 1 teaspoon dried thyme, 1 teaspoon ground sage, 1 teaspoon dried oregano, and 1-2 teaspoons cajun seasoning, depending on how strong of a flavor you'd like. Increase the heat to high and bring to a boil, then reduce to a low. Simmer uncovered for 1 1/2 hours, stirring occasionally.
- Add sliced andouille sausage and continue to simmer for another 30-45 minutes until the beans are soft. Using the back of a spoon, gently mash some of the beans in the pot to help thicken. Add additional salt and pepper to taste.
- While the beans are simmering, prepare the rice. Rinse 1 1/2 cups long grain white rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups water and 1/2 teaspoon salt to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
- Remove bay leaves from the beans before serving. Ladle the red beans over the cooked rice and enjoy!
Cup of Yum
Notes
- Shortcut Using Canned Beans
- Use 3 (15-ounce) cans red kidney beans, drained and rinsed. After sautéing the vegetables and in 5 cups of broth and seasonings, simmer the mixture for about 20 minutes to allow the flavors to meld. Then, add the drained and rinsed canned beans along with the sliced andouille sausage. Continue to simmer for an additional 30 minutes, mashing some of the beans towards the end to thicken the mixture.
Nutrition Information
Serving
1serving
Calories
683kcal
(34%)
Carbohydrates
76g
(25%)
Protein
36g
(72%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
71mg
(24%)
Sodium
1811mg
(75%)
Potassium
1522mg
(43%)
Fiber
13g
(52%)
Sugar
5g
(10%)
Vitamin A
449IU
(9%)
Vitamin C
22mg
(24%)
Calcium
124mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 683
% Daily Value*
| Serving | 1serving | |
| Calories | 683kcal | 34% |
| Carbohydrates | 76g | 25% |
| Protein | 36g | 72% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 1811mg | 75% |
| Potassium | 1522mg | 32% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 22mg | 24% |
| Calcium | 124mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.