Red Beans and Rice (Printable View)
Smoky sausage and tender red beans simmered with aromatics, served over fluffy white rice.
# What You'll Need:
→ Meat
01 - 10 oz smoked Andouille sausage, sliced into ¼-inch rounds
→ Vegetables & Beans
02 - 2 cups dried red kidney beans, soaked overnight and drained
03 - 1 large yellow onion, finely chopped
04 - 1 bell pepper, cored and chopped
05 - 2 celery stalks, chopped
06 - 4 garlic cloves, minced
07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon cayenne pepper (optional, for heat)
→ Cooking Liquid & Seasonings
11 - 5 cups chicken or vegetable broth
12 - Salt and black pepper to taste
13 - 2 tablespoons olive oil
14 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For Serving
15 - 2 cups long-grain white rice, cooked according to package directions
16 - 2 spring onions, sliced (optional garnish)
# How-To Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced sausage and cook, turning occasionally, until deeply browned on both sides, about 5 to 7 minutes. Transfer the sausage to a plate and set aside, leaving the rendered drippings in the pot.
02 - In the same pot with the residual drippings, add the chopped onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes. Add the minced garlic and continue cooking for 1 minute more until aromatic.
03 - Stir in the soaked and drained kidney beans, bay leaves, dried thyme, smoked paprika, and cayenne pepper. Pour in the broth and stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a rolling boil.
04 - Reduce the heat to low, cover the pot, and let the beans simmer gently for approximately 1 hour, stirring every 15 to 20 minutes to prevent sticking, until the beans are just tender but not falling apart.
05 - Return the browned sausage to the pot. Continue simmering uncovered for 20 to 30 minutes, using the back of a spoon to mash some of the beans against the side of the pot, which will naturally thicken the broth into a creamy consistency. Season generously with salt and black pepper to taste.
06 - Remove and discard the bay leaves. Ladle the hot beans and sausage over beds of fluffy cooked white rice. Garnish with chopped fresh parsley and sliced spring onions if desired. Serve immediately.
# Expert Advice:
01 -
- It fills the whole house with a smell so good your neighbors might knock.
- The way the beans break down and turn creamy on their own feels like magic you actually get to watch happen.
- Leftovers taste even better the next day, which is rare and worth planning for.
02 -
- Undercooked kidney beans contain a toxin that soaking and a full rolling boil neutralizes, so never skip the overnight soak or try to rush the initial boil.
- Mashing beans against the pot is the entire secret to that thick, creamy sauce without adding any flour or dairy.
03 -
- If your beans are still firm after an hour of simmering, your lid may not be sealing properly, so try adding a layer of foil under the lid to trap steam.
- Starting the sausage in a cold pan renders the fat more slowly and gives you a more even, deeply browned result.