Red Beans and Rice (Printable Version)
Savory slow-simmered red beans with sausage and spices paired with steamed long grain rice.
# What You'll Need:
→ Legumes
01 -
1 pound dry kidney beans, soaked overnight
→ Meats
02 -
14 ounces smoked sausage, sliced
03 -
13.5 ounces Andouille sausage, chopped
→ Vegetables
04 -
1 green bell pepper, diced
05 -
1 large sweet onion, diced
06 -
2 celery ribs, diced
07 -
Chopped green onions, for garnish
08 -
Chopped parsley, for garnish
→ Liquids
09 -
6 cups low-sodium chicken stock
10 -
3½ cups water (for cooking rice)
→ Spices and Seasonings
11 -
1 teaspoon dried thyme
12 -
1 teaspoon dried oregano
13 -
1 tablespoon Creole seasoning
14 -
3 large bay leaves
→ Grains
15 -
3 cups long grain rice
# Step-by-Step Guide:
01 -
Ensure kidney beans have been soaked overnight in water.
02 -
In a large cast-iron pot or Dutch oven, brown the sliced smoked and chopped Andouille sausage until slightly caramelized.
03 -
Add diced onion, bell pepper, and celery to the pot and cook for several minutes until softened.
04 -
Drain and rinse soaked kidney beans. Add them along with chicken stock, dried thyme, oregano, Creole seasoning, and bay leaves to the pot.
05 -
Bring mixture to a boil, then reduce heat to low and simmer uncovered for about 3 hours, stirring occasionally.
06 -
After 3 hours, test bean tenderness by mashing some against the pot’s side to thicken cooking liquid. Remove bay leaves.
07 -
Rinse rice until water runs clear, drain, then combine with 3½ cups water in a covered pot. Bring to a boil, reduce heat to low and simmer for 15 minutes without removing the lid.
08 -
Garnish beans with chopped green onions and parsley. Spoon beans over rice and serve warm.
# Additional Notes:
01 -
Soaking beans overnight reduces cooking time and improves texture.
02 -
Searing sausage adds depth of flavor essential to the dish.