Description
A classic Louisiana Creole dish combining tender red kidney beans simmered with flavorful spices and andouille sausage, served over fluffy white rice for a comforting and hearty meal.
Ingredients
Scale
Produce
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
- Chopped fresh parsley (optional, for garnish)
Pantry
- 1 tablespoon olive oil
- 1 pound dried red kidney beans, soaked overnight and drained
- 6 cups water or low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- 4 cups cooked white rice
Meat
- 1 pound andouille sausage, sliced
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, green bell pepper, and celery, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Add Beans and Seasonings: Add the soaked and drained kidney beans to the pot along with 6 cups of water or low-sodium chicken broth. Stir in dried thyme, paprika, cayenne pepper, salt, black pepper, and bay leaves. Bring the mixture to a boil.
- Simmer Beans: Reduce heat to a simmer and cook uncovered for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the broth has thickened into a creamy consistency.
- Add Sausage: In the last 30 minutes of cooking, stir in the sliced andouille sausage so it can heat through and release its smoky flavor.
- Mash Beans: Once the beans are cooked, remove the bay leaves. Use the back of a spoon to mash some of the beans against the side of the pot to thicken the mixture and create a creamy texture.
- Serve: Spoon the hot red beans and sausage mixture over cooked white rice. Garnish with sliced green onions and chopped fresh parsley if desired. Serve immediately for a hearty Creole meal.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Adjust the cayenne pepper to your preferred spice level for a milder or spicier dish.
- This recipe tastes even better the next day after the flavors have melded together.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 45mg
