Red Beans and Rice (Printable version)

Smoky Cajun red beans and sausage slow-simmered with aromatics, served over fluffy white rice.

# What you'll need:

→ Meats

01 - 10 oz smoked Andouille sausage, sliced into 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, 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 - 1/2 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 instructions
16 - 2 spring onions, sliced (optional garnish)

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced sausage and cook until browned on all sides, about 5 to 7 minutes. Remove the sausage from the pot and set aside.
02 - In the same pot, add the chopped onion, bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in the soaked and drained kidney beans, bay leaves, dried thyme, smoked paprika, and cayenne pepper. Pour in the broth and bring the mixture to a rolling boil.
04 - Reduce the heat to low, cover the pot, and simmer gently for approximately 1 hour, stirring occasionally, until the beans are just tender and cooked through.
05 - Return the browned sausage to the pot. Continue simmering uncovered for 20 to 30 minutes, mashing some of the beans against the side of the pot with the back of a spoon to thicken the cooking liquid. Season generously with salt and black pepper to taste.
06 - Remove and discard the bay leaves. Ladle the hot red beans and sausage generously over portions of cooked white rice. Garnish with chopped fresh parsley and sliced spring onions if desired. Serve with hot sauce on the side.

# Expert Advice:

01 -
  • It turns humble pantry staples into something that tastes like it simmered all day on a Louisiana back porch.
  • The way the beans break down and create their own creamy sauce means you never need flour or heavy cream to achieve that rich, stick to your ribs texture.
02 -
  • Skipping the overnight soak is the fastest route to crunchy beans and a disappointed dinner table, so plan ahead or use the quick soak method by boiling them for two minutes and letting them sit for an hour.
  • Mashing the beans against the pot is not optional if you want that signature creamy texture, and the more you mash, the thicker and more luxurious the final dish becomes.
03 -
  • The biggest flavor upgrade is browning the sausage first and cooking everything else in that rendered fat, so never drain the pot after the sausage comes out.
  • If your beans are still firm after an hour of simmering, your heat is too high or they are old, and either way a patient extra thirty minutes covered will usually save the pot.

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