Red Beans and Rice
Creamy, smokey, cajun style, red beans and rice. The perfect recipe for your new year. Perfectly cooked and tender beans, smokey andouille sausage, and more.
Servings: 8
Calories: 366kcal
Ingredients
- 1 pound dry red kidney beans
- 1 tablespoon vegetable oil
- 12 ounces andouille sausage diced
- 1 cup finely diced onion
- ¾ cup chopped celery
- ¾ cup green pepper
- ¼ cup red bell pepper
- 4 cloves garlic minced
- 2 quarts chicken broth or more as needed
- 1 pound smoked bacon
- 2 bay leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper or to taste
- 1 teaspoon hot sauce or to taste
- 4 cups cooked white rice
- 2 tablespoons chopped green onion or to taste
Instructions
- Place beans in a large bowl and cover with cold water, 2 inches above the beans; let stand 8 hours to overnight. Drain and rinse.
- In a large heavy bottom pot, over medium high heat, heat vegetable oil and cook smoked bacon, and sausage until the edges brown and bacon is starting to crisp, 5 to 7 minutes.
- Add in onion, celery, and peppers to pot with sausage and cook while stirring until vegetables soften and start to turn translucent, 5 to 10 minutes.
- Add garlic, and cook for 1 minute.
- Stir red beans, chicken broth, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture and bring to a boil.
- Reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Taste, season with salt, and continue cooking, simmering on low until beans are soft, meat is tender, and desired consistency is reached, about 1 1/2 to 2 hours more.
- Serve in bowls topped with green onion
Nutrition
Calories: 366kcal | Carbohydrates: 28g | Protein: 24g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1783mg | Potassium: 643mg | Fiber: 1g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 37mg | Calcium: 50mg | Iron: 2mg