Description
A classic Louisiana Creole dish, this Red Beans and Rice recipe features tender kidney beans simmered with flavorful andouille sausage, aromatic vegetables, and a blend of spices, served over fluffy long-grain white rice. Perfect for a hearty, comforting meal with rich Cajun flavors.
Ingredients
Scale
Beans and Sausage
- 1 pound dry kidney beans
- 1 pound andouille sausage, sliced 1/4-inch thick
- 8 cups water, plus more as needed
- 1 10 oz. can mild Rotel tomatoes
- 2 tablespoons chicken bouillon (base, powder or crushed cubes)
- 3 bay leaves
Vegetables
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 garlic cloves, minced
Spices and Herbs
- 1 1/2 teaspoons salt
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp rubbed sage
- 1 tablespoon dried parsley
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
For Serving
- 4 cups cooked long grain white rice
- Fresh parsley, chopped
- Green onions, sliced
- Hot sauce, to taste
Instructions
- Soak Beans: The night before cooking, place the dry kidney beans in a large bowl and cover them with triple their volume of water. Leave enough room for the beans to expand. Soak in the refrigerator overnight to soften.
- Brown Sausage: Heat a large Dutch oven over medium heat without any oil. Add the sliced andouille sausage in a single layer and cook until browned on all sides. Remove with a slotted spoon and set aside in a bowl in the refrigerator until needed.
- Sauté Vegetables: In the same pot with the sausage drippings, melt 2 tablespoons of unsalted butter over medium heat. Add chopped onion, green bell pepper, and celery. Sauté for about 7 minutes until the onions are soft, scraping up any browned bits from the bottom to build flavor.
- Sauté Garlic and Spices: Add smoked paprika, onion powder, garlic powder, ground cumin, ground coriander, black pepper, cayenne pepper, and rubbed sage to the vegetables. Stir to combine, then add minced garlic and cook for about one minute to bloom the spices without burning.
- Add Beans and Liquids: Drain and rinse the soaked beans, then add them to the pot along with 8 cups of water, the can of mild Rotel tomatoes, chicken bouillon, dried parsley, oregano, thyme, basil, and bay leaves. Stir well.
- Simmer: Cover the pot and bring to a boil, then reduce heat to medium-low to maintain a gentle simmer. Cook uncovered or partially covered for about 90 minutes, stirring occasionally. During the last 30 minutes, the beans should break down and become creamy; you can mash some against the pot sides to help. Add more water as needed to reach the desired consistency, about 2 additional cups. Continue simmering until beans are fully tender.
- Cook Rice: While the beans simmer for their last 30 minutes, prepare the long grain white rice according to package instructions or using a rice cooker for easy hands-off cooking.
- Add Sausage: When the beans are tender, stir the browned andouille sausage back into the pot and heat through for a few minutes to combine flavors.
- Season to Taste: Taste the dish carefully; if it needs more flavor, gradually add salt or cayenne pepper a little at a time, tasting after each addition until perfectly seasoned.
- Serve: Spoon the red beans over cooked white rice in individual bowls. Garnish with fresh chopped parsley and sliced green onions. Offer hot sauce on the side for those who like extra heat.
Notes
- Soaking the beans overnight reduces cooking time and helps them cook more evenly.
- If your beans are old and hard, they may require longer simmering to become tender.
- You can adjust the heat level by increasing or decreasing cayenne pepper and hot sauce according to your taste.
- Using andouille sausage adds authentic Cajun flavor, but you can substitute with other smoked sausages if preferred.
- Leftovers taste great and thicken further; reheat with a splash of water to loosen if needed.
