Description
A hearty and comforting dish that blends the flavors of red beans, aromatic spices, and savory sausage, perfect for family dinners.
Ingredients
Scale
- 1 pound dried red kidney beans (or 2 cans)
- 12 ounces Andouille sausage or smoked sausage
- 1 onion, diced
- 1 celery stalk, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 4 cups chicken broth (or vegetable broth)
- 2 cups long-grain white rice
- 2 tablespoons olive oil or butter
Instructions
- Soak the beans: If using dried beans, soak them overnight in water.
- Prepare the aromatics: In a large pot, heat olive oil over medium heat. Sauté diced onion, celery, and bell pepper until soft.
- Add garlic: Stir in minced garlic and cook until fragrant, about 1 minute.
- Combine ingredients: Add soaked (or canned) beans, sausage, broth, and spices to the pot. Stir everything together.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 90 to 120 minutes, or until the beans are tender, stirring occasionally.
- Cook the rice: About 20 minutes before serving, cook your rice according to package instructions.
- Serve: Once the beans are tender, serve over a scoop of rice, and enjoy!
Notes
Leftovers can be stored in an airtight container for up to five days in the fridge or frozen for up to three months. Reheat with a splash of broth for best results.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 40mg