Red Beans and Rice Recipe
A classic Louisiana dish with creamy red kidney beans, smoky andouille sausage, and aromatic vegetables, cooked low and slow for maximum flavor.
Servings 8
Calories 570kcal
Ingredients
- 1 pound dried red kidney beans soaked overnight
- 1 tablespoon olive oil
- 1 pound andouille sausage chopped
- 1½ cups chopped yellow onion about 1 large onion
- 1 cup chopped celery white parts removed, about 2 stalks
- 1 cup chopped green bell pepper about 1 large
- 6 cloves garlic minced
- 3 bay leaves
- 3 cups bean water reserved from soaking
- 5-7 cups fresh water
- 1 tablespoon Cajun seasoning
- Hot sauce to taste
- ½ cup chopped green onion for garnish
- 6 cups Cooked rice for serving
Instructions
- Rinse and sort the kidney beans, discarding any broken pieces. Place them in a large bowl and cover with plenty of water. Soak overnight, then drain and reserve 3 cups of the soaking liquid (bean water).
- In a large pot, heat olive oil over medium-high heat. Add the sausage and cook until browned, about 5-6 minutes. Remove and set aside.
- Add onion, celery, and bell pepper to the same pot. Sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Add the soaked beans, Cajun seasoning, bay leaves, 3 cups reserved bean water, and 5 cups fresh water. The liquid should cover the beans by at least 2 inches.
- Bring to a rolling boil and cook uncovered for 30 minutes, stirring occasionally. Aftter 30 minutes, add about 2 cups of fresh water to allow the water to cover the beans by 2 inches.
- Reduce the heat to low, cover, and simmer for 1-2 hours, stirring occasionally, until the beans are creamy and tender. Add more water as needed to keep them submerged.
- Mash some of the beans against the side of the pot to thicken the mixture.
- Remove the bay leaves, then stir in the sausage and chopped green onion.
- Season with hot sauce to taste and serve over cooked white rice. Garnish with extra green onion if desired.
Notes
- The 30-minute boiling step is essential for food safety. Red kidney beans contain phytohaemagglutinin, a toxin that must be destroyed by boiling at high temperatures. If you don't have 30 minutes to boil, I would suggest boiling uncovered for atleast 10 minutes.
- This dish tastes even better the next day. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 570kcal | Carbohydrates: 75g | Protein: 27g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 483mg | Potassium: 1162mg | Fiber: 11g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 5mg
